IOME  SCIENCE 
COOK  BOOK 


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MARY  J,  LINCOLN.         fcNN   .   B/  I   RO  • 


LIBRARY 

OF  THE 

UNIVERSITY  OF  CALIFORNIA. 

Class 


THE 


HOME  SCIENCE  COOK  BOOK 


BY 


MARY  J.  LINCOLN  AND  ANNA  BARROWS 


SIXTH   PRINTING 


WHITCOMB  &   BARROWS 

BOSTON 

1910 


Of   THf 

ER 

or 


4 


L,        1902, 

BY 


HOME  SCIENCE  PUBLISHING  COMPANY. 


Copyright  Assigned  January  I4th,  1904, 
TO 

MARY  J.  LINCOLN  AND  MARY  BARROWS. 


Thomas  Todd  Co.,  Printers 
14  Beacon  Street,  Boston 


Preface. 


THE  aim  of  this  book  is  not  to  answer  the  question 
''what"  as  to  choice  of  foods,  nor  "why"  certain 
processes  have  been  adopted  as  best  suited  to  their 
preparation  for  the  table,  but  it  endeavors  to  tell 
"how"  to  put  materials  together  to  produce  results 
pleasing  to  the  eye  and  palate  and  nourishing  to  the 
body. 

The  choice  of  foods  may  be  considered  in  another 
handbook,  but  this  one  is  distinctly  a  cook-book. 

Cook-books  of  the  past  contained  recipes  for  color- 
ing fabrics,  healing  diseases,  for  cleaning,  for  pickling 
and  preserving,  yet  little  by  little  these  processes  have 
become  trades,  and  have  departed  or  are  gradually 
going  from  under  the  home  roof,  probably  never  to 
return.  The  art  of  cooking  still  remains,  and  since 
the  introduction  of  the  chafing-dish  and  the  gas  stove 
is  receiving  new  attention. 

This  book  is  no  rival  to  the  larger  cook-books,  but 
presents  much  in  little  space,  and  suggests  many 
short  cuts  for  those  who  believe  in  simplifying  life  and 
for  the  busy  people  who  have  not  time  for  elaborate 
processes.  It  will  be  most  helpful  to  those  who  have 
taste  and  judgment  in  other  matters,  and  are  willing 
to  use  both  brains  and  hands  when  cooking.  Clean- 
ness in  every  detail  and  ' '  the  application  of  good 
sense  to  the  circumstances  of  the  moment "  are 
essentials  in  good  cooking. 

iii 


214826 


iv  Preface. 

Proportions  are  frequently  given  instead  of  definite 
quantities,  that  a  recipe  may  more  readily  be  adapted 
to  the  needs  of  families  of  different  sizes.  Uniformly 
small  quantities  are  used  with  special  reference  to 
families  of  two  or  three  persons. 

To  save  space  and  avoid  repetition  of  the  same 
process,  a  single  recipe  often  is  given  with  variations, 
instead  of  the  many  recipes  found  under  one  head  in 
larger  volumes.  Hence  the  whole  of  any  subject 
should  be  studied  before  undertaking  any  part  of  it. 


Time  and  Temperature. 

When  thermometers  come  into  general  use  as  a 
kitchen  appliance  it  may  be  possible  to  state  how 
much  heat  any  dish  will  bear  and  for  how  long.  Under 
present  conditions  it  seems  better  to  show  how  we 
may  know  when  a  food  is  cooked  instead  of  stating  the 
exact  number  of  minutes  required.  Most  foods  are 
better  if  subjected  to  moderate  heat  for  a  long 
time  than  to  intense  heat  for  a  shorter  period.  Much 
also  depends  upon  the  shape  and  size  of  the  article 
to  be  cooked  and  upon  the  variety  and  age  of 
fruit  or  vegetable. 

Weights  and  Measures. 

All  the  measures  used  in  this  book  are  level  unless 
otherwise  specified.  Flour  is  sifted  before  measuring, 
then  sifted  again  with  other  ingredients. 

When  butter  is  bought  in  prints  it  is  simpler  to 
divide  by  ounces  than  by  the  tablespoon.  Two  ounces 
of  butter  is  equivalent  to  one- fourth  of  a  cup  or  to  four 
level  tablespoons. 

Other  measurements  accord  with  those  in  general 

use. 

Three  teaspoons  =  one  tablespoon. 
Eight  tablespoons  =  one-half  cup. 
Two  cups  =  one  pint. 

To  economize  space  the  common  termination  "  ful  " 
has  been  omitted  from  spoon  and  cup,  as  common 
usage  has  dropped  it  from  quart  and  peck. 


Contents. 


PAGE 

BREAKFAST        . '       .                               •        •  l 

Fruit  .                                              -  v  '3 

Cereals        .        .        .                 •        »  .16 

Bread          .                                  •  •       23 

Quick  Doughs    .                 .....  »      34 

Eggs    .                                                    .        .  .        .46 

LUNCHEON         .        •        •        ...       >  .        »      57 

Emergency  Luncheons     .        .        *.        .  .        .      58 

School  Lunch  Basket        .        .        ...  .      61 

Sauces       ^       . . _;,.    .                 -        •       .•  *        •      63 

Soups.        .                                 " ;   ^  '        *  ' 

Entrees       .                 .        >        «        •  .      *  •        •      83 

Salads  and  Salad  Dressings     .        »        *  '  .        v    100 

DINNER      ...                -        *        •        •  •        •    IJ3 

Fish'  .      '.        .                ...        .  .        .    H4 

Meats          .                                 .        •  ;  •        •     I26 
Vegetables         .        .        .        .        V  '    *  ;      •        '     I46 

Desserts'    .         .        .        .        .        .        •  •        »     l64 

Cakes          .        .        ^        .        .        ;        .  .195 

Chees6        ."      .        ,                .        .        •  «        •    2I2 

Nuts'  .       >  •     2l6 

Beverages  .                 .                          •  2I7 

How  A. COURSE  DINNER  MAY  BE  SERVED  WITHOUT  A 

MAID        .  •     223 

MENUS  FOR  EVERY  DAY  LIFE  .     23 T 

INDEX        .        ,        .        .        .        /     .^   .    •  •        •    269 

vii 


Breakfast. 


THE 

UNIVERSITY 

\  OF 


Breakfast. 


MANY  housekeepers  would  be  happy  to  eliminate 
breakfast  from  the  order  of  the  day.  To  go  without 
this  meal  has  been  something  of  a  fad  of  late,  and 
many  who  have  tried  this  plan  extol  it  highly,  while 
others  have  returned  to  their  former  custom  of  a 
hearty  meal  in  the  morning. 

Breakfast  in  well-to-do  American  households  usually 
consists  of  several  courses,  — fruit,  cereal,  eggs,  fish, 
or  meat  and  potatoes,  and  warm  bread,  or  griddle 
cakes,  or  doughnuts. 

Whether  this  is  served  in  courses,  or  all  placed  on 
the  table  at  once,  depends  upon  the  service  available 
and  the  family  custom.  If  one  pair  of  hands  must 
prepare  and  serve  the  food,  the  variety  of  dishes  is 
usually  reduced,  and  many  households  would  be  better 
off  for  such  reduction.  Let  the  variety  extend  over 
successive  days,  but  do  not  make  breakfast  as  sub- 
stantial as  dinner. 

Two  or  three  well-made  dishes  will  supply  the 
needed  food  principles  as  well  as  a  dozen  compounds. 
Fat  is  required,  but  cream,  butter,  and  bacon  should 
not  all  be  provided  at  a  single  meal  to  supply  it. 
Starch  is  necessary,  but  it  is  not  essential  that  we  get 
it  from  cereals,  potato,  and  bread  at  the  same  time. 
Protein  we  must  have,  but  we  do  not  need  eggs,  and 
chops,  and  fish,  all  served  for  a  single  breakfast. 

Attractive  table  service  counts  for  more  at  break- 
fast than  at  any  other  meal.  Appetites  are  more 


2  Home  Science  Cook  Book. 

fickle  than  after  vigorous  exercise  later  in  the  day. 
"  Made  dishes,"  or  composite  foods,  are  less  appetizing 
than  when  served  at  luncheon  or  dinner.  A  sub- 
stantial cereal,  a  banana,  and  a  glass  of  milk  are  some- 
times a  better  preparation  for  the  day  than  a  more 
elaborate  combination  of  foods. 

Heavy  meats,  like  steaks  and  chops,  are  seldom  de- 
sirable ;  tripe,  liver,  and  fish  seem  less  substantial ;  the 
main  dependence  should  be  placed  upon  eggs,  bacon, 
cold  meats,  or  simple  forms  of  reheating  the  remnants 
of  a  previous  day's  dinner. 

Fruit,  raw  or  cooked,  is  always  desirable  for  the 
breakfast  table,  and  in  cold  weather  warm  stewed 
fruits  are"  undoubtedly  most  acceptable.  Fruit  might 
be  substituted  for  potatoes  occasionally  as  an  accom- 
paniment to  meat. 

Hot  dishes  and  substantial  foods  are  more  acceptable 
in  winter  than  during  the  summer.  We  should  re- 
member, also,  that  everything  cools  rapidly  on  a  cold 
morning,  and  precautions  should  be  taken  by  the  use 
of  warm  plates  and  platters  to  keep  the  food  in  good 
condition. 

The  average  breakfast,  then,  may  consist  of  these 
types  of  food : 

Fruits,  fresh  or  cooked,  according  to  quality  and 
season. 

Cereals,  dry,  hot,  cold,  or  recooked  like  fried  mush. 

Breads,  hot,  cold,  toasts,  and  griddle  cakes. 

Animal  Food,  eggs,  and  simple  preparations  of  fish 
or  meat. 

Drinks,  coffee,  cocoa,  cereal  coffee,  tea,  milk,  or 
water. 


Fruit. 


Fruit. 

FRUIT  is  mainly  water,  but  that  is  pure,  and  the 
solids  are  such  as  will  aid  in  keeping  the  body  in 
healthy  condition. 

Perfect  fruit  is  always  best  served  in  its  natural 
condition,  without  cooking  and  without  any  addition. 
But  fruit  of  the  highest  order  is  not  always  obtainable, 
nor  is  fresh  fruit  always  most  economical  or  digesti- 
ble, hence  other  modes  of  serving  it  must  be  devised. 

The  market  fluctuates ;  a  holiday,  or  a  cold  wave,  or 
long  rain,  adds  a  few  cents  to  the  cost  of  even  the 
common  fruits,  while  a  day  or  two  earlier  or  later  they 
may  be  proportionately  lower  in  price. 

A  prudent  housekeeper  has  a  reserve  supply  for 
such  occasions;  when  prices  were  low  she  bought  a 
double  quantity,  and  now  serves  stewed  or  baked 
fruits.  She  may  even  anticipate  the  season  and  bring 
out  a  jar  of  canned  blueberries  or  blackberries  just  as 
the  new  crop  appears  in  the  markets.  Such  fruits  if 
properly  canned  and  well  aired  after  being  taken  from 
the  jar  are  almost  as  good  as  when  first  cooked. 

When  a  quantity  of  berries  is  bought,  the  choicer 
specimens  may  be  reserved  to  be  eaten  as  they  are. 

Washing  Berries. 

One  writer  says  of  berries :  *  *  Do  not  ruin  their 
flavor  by  washing  them";  this  may  apply  to  those 
grown  in  our  own  gardens,  but  not  to  those  which 
come  from  city  markets.  When  we  think  of  the  many 
hands  and  the  clouds  of  dust  through  which  most  fruit 
comes  to  us,  the  loss  of  a  little  flavor  is  the  less  evil. 


4  Home  Science  Cook  Book. 

There  is  a  right  and  a  wrong  way  of  washing 
berries ;  they  should  not  be  left  standing  in  a  pan  of 
water  in  a  warm  kitchen,  nor  be  put  in  a  colander  and 
water  poured  through  long  enough  for  the  sand  on  the 
top  layer  to  be  washed  down  through  the  whole  mass. 
Gently  put  a  few  at  a  time  in  a  pan  of  cold  water. 
Shake  out  the  clusters  of  currants,  or  hull  strawberries, 
rinsing  each  as  lifted  from  the  water,  and  the  sand  will 
be  removed  and  settle  to  the  bottom  of  the  pan.  Rasp- 
berries must  be  handled  very  carefully,  but  blueberries 
and  gooseberries  will  bear  quite  severe  treatment. 

Preparation. 

In  the  preparation  of  fruits  no  utensils  should  be 
used  that  can  discolor  them  or  injure  the  flavor. 
Agate  or  graniteware,  wooden  or  silver  spoons  and 
silver  knives  are  best  suited  to  this  work. 

There  is  much  for  Americans  to  learn  from  the 
French  regarding  their  compotes  or  fruits  preserved 
with  little  sugar,  and  made  as  needed.  Too  little  care 
is  given  to  the  stewed  fruits,  and  they  are  conse- 
quently despised.  Indefinite  quantities  of  fruit,  sugar, 
and  water  are  put  together  in  a  pan  (perhaps  a  tin  one), 
which  is  placed  on  the  stove  and  left  until  it  is  con- 
venient to  remove  it.  There  may  be  so  little  water 
that  the  mixture  scorches,  or  so  much  that  it  would 
better  pass  for  one  of  the  German  fruit  soups ;  while 
sugar  is  used  carelessly,  and  the  compound  is  either 
unpalatably  sour  or  sickishly  sweet. 

When  cooked  with  acid  fruits,  sugar  loses  much  of 
its  sweetening  power ;  therefore,  it  is  more  economical 
to  add  it  after  the  cooked  fruit  has  cooled.  But  most 
fruits  keep  their  shape  better  if  cooked  in  a  thick  sirup. 


Fruit.  5 

Watery  fruits  are  improved  by  the  addition  of  a 
little  gelatin  to  thicken  the  juice  after  cooking.  This 
is  much  to  be  preferred  to  an  excess  of  sugar. 

A  tiny  speck  of  salt  may  be  used  with  good  effect 
in  most  stewed  fruits. 

Only  the  larger  and  most  perfect  fruits  should  be 
baked  whole. 

Berries  and  small  fruits  are  usually  stewed  rather 
than  baked,  but  an  "  afternoon  oven  "  may  be  turned 
to  good  account  in  cooking  them.  The  fruit  is  put  in 
a  sirup,  or  with  alternate  layers  of  sugar,  and  is  cov- 
ered closely  and  left  in  the  oven  for  several  hours. 

In  general,  moderate  heat,  more  like  the  natural 
ripening  process,  is  best  for  cooking  fruits ;  shape  and 
color  are  better  preserved,  and  the  natural  flavor  is  not 
lost.  Fruit  juices,  however,  require  little  more  than 
thorough  scalding,  provided  they  are  afterward  kept 
air-tight. 

When  it  is  not  convenient  to  cook  fruit  as  soon  as 
might  seem  desirable,  the  preserving  qualities  of  sugar 
may  be  utilized  and  the  fruit  left  covered  with  it  for 
several  hours  or  over  night.  Then  a  part  of  the  juice 
may  be  drained  off  and  cooked  by  itself  if  desired  for 
jelly.  The  remainder  of  the  fruit  will  make  an  excel- 
lent jam. 

It  seems  a  pity  to  mash  fine  berries  to  get  the  juice 
for  ice-cream,  when  so  many  are  inferior  in  appear- 
ance, but  are  of  good  flavor,  and  would  answer  for 
juice  alone.  Often  it  is  wiser  to  prepare  two  or  more 
boxes  at  one  time  and  select  the  best  to  serve  whole, 
and  use  the  smaller  or  imperfect  ones  for  dishes  in 
which  the  juice  only  is  required. 

Such  juice  has  other  possibilities  besides  ice-cream 


6  Home  Science  Cook  Book. 

and  sherbets.  It  may  be  used  to  dilute  the  heavy 
cream  before  whipping  for  a  filling  for  layer  cakes  or 
cream  puffs,  or  for  many  gelatin  desserts,  or  to  cook 
with  tapioca  or  rice,  or  as  the  basis  of  fruit  soups. 

While  fine  fruit  is  best  for  cooking  as  well  as  to 
serve  raw,  imperfect  or  half  ripe  fruit  will  be  palatable 
and  digestible  when  carefully  cooked ;  if  insipid,  a  slice 
or  two  of  lemon,  a  bit  of  cinnamon  bark,  or  a  few 
cloves  may  be  cooked  in  the  sirup  and  removed  after- 
ward. Over-ripe  or  decayed  fruit  should  never  be 
used. 

Some  housekeepers  find  it  easier  to  stock  their 
shelves  with  rows  of  well-filled  jars  of  fruit  little  by 
little  rather  than  by  wholesale  canning.  Thus  it  is  easy 
to  keep  the  table  supplied  with  fresh-stewed  fruit  and  at 
the  same  time  fill  a  jar  or  two.  The  necessary  direc- 
tions for  stewing  fruits  and  canning  and  preserving  are 
nearly  identical.  Prepare  the  fruit  carefully,  cook  it 
slowly,  but  at  sufficiently  high  temperature  to  destroy 
germs  of  decay  —  then  keep  them  out  by  keeping  the 
air  out. 

Often  several  varieties  of  fruit  may  be  combined,  as 
raspberries  with  currants,  apples  with  pineapple, 
quince,  or  barberries.  Fruits  may  be  combined  in 
salads  without  number,  which  serve  equally  well  for 
the  first  course  at  luncheon  or  the  last  at  dinner ;  and 
their  juices,  sweetened  and  chilled,  or  frozen,  make 
an  unlimited  variety  of  refreshing  desserts  and  bev- 
erages. Some  of  them  are  more  satisfying  when 
cooked  with  rice  or  cereal ;  but  the  rich  combinations 
with  eggs,  or  fat  in  pastry,  are  no  improvement  on 
the  simpler  ways,  and  take  time  and  heat  for  their 
preparation. 


Fruit.  7 

Dried  Fruits. 

Dried  fruits  having  parted  with  their  natural  juices 
in  the  drying  process  need  to  have  this  moisture  re- 
stored before  they  are  cooked.  The  most  effectual 
way  to  do  this  is  to  let  them  soak  in  cold  water,  first, 
of  course,  picking  them  over  carefully  and  washing 
them  in  lukewarm  water  to  dislodge  dirt  and  other 
foreign  substances.  The  time  for  soaking  will  depend 
upon  the  dryness  of  the  fruit,  but  sufficient  water 
should  be  absorbed  to  fill  out  the  skins  to  the  natural 
outlines. 

Such  fruits  should  be  cooked  very  slowly,  and 
should  be  watched  carefully  and  removed  as  soon  as 
tender.  The  time  will  vary  with  the  ripeness  of  the 
fruit  before  drying,  and  with  its  natural  texture,  and 
no  positive  rule  can  be  given.  Fruits  that  are  very 
ripe  before  they  are  dried,  or  that  have  naturally  a 
very  soft  texture,  are  much  more  difficult  to  keep  in 
shape  than  those  with  a  firm  flesh,  and  sometimes  need 
little  or  no  cooking. 

Baked  Apples. 

Wipe,  put  in  a  granite  pan,  and  bake  in  moderate 
heat  until  tender.  The  time  will  vary  with  different 
varieties  of  apples.  Or  core  and  pare,  fill  the  center 
with  sugar,  and  put  a  little  water  in  the  dish.  Dip  up 
the  sirup  and  pour  over  the  apples  while  baking. 

Stuffed  Apples. 

Pare  and  push  out  the  core  of  six  fine  apples,  put 
them  in  a  baking  pan,  cover,  and  cook  in  the  oven  till 
tender,  yet  in  perfect  form ;  place  each  apple  on  a  hot 
buttered  slice  of  toast  or  shredded  wheat  biscuit,  fill 


8  Home  Science  Cook  Book. 

cavity  of  apples  with  good  mincemeat,  cover  the  top 
with  meringue  made  from  one  egg  white  and  one 
tablespoon  of  powdered  sugar;  brown  lightly  in  the 
oven  and  serve. 

Apples  Baked  with  Butter. 

Cover' the  bottom  of  a  granite  pie  plate  with  butter, 
and  melt  it.  Lay  in  apples  (which  have  been  quar- 
tered, pared,  and  cored),  enough  to  fill  the  dish. 
Sprinkle  one-half  cup  of  sugar  over  them  and  cook 
slowly  in  the  oven  till  tender.  Or  make  a  sirup  with 
two  ounces  of  butter,  one  cup  of  sugar,  and  one-half 
cup  of  water,  and  baste  whole  apples  with  it  as  they 
are  baking. 

Jellied  Apples. 

Pare  and  scoop  out  the  center  of  fine  apples,  set  in 
a  baking  pan,  put  three  seeded  raisins  or  candied 
cherries  in  each  cavity  with  one  teaspoon  of  sugar. 
Bake  covered  till  tender  without  losing  shape,  cool, 
place  each  apple  carefully  in  a  custard  cup,  fill  the  cup 
with  liquid  lemon  or  orange  jelly;  when  quite  firm 
turn  out  and  surround  with  whipped  cream. 

Apple  Sauce. 

Pare  and  core  apples,  and  put  in  a  granite  kettle  with 
a  little  water.  Cover  closely  and  cook  rapidly  till 
soft,  about  ten  minutes.  Rub  through  a  strainer  and 
sweeten.  If  the  apples  are  free  from  bruised  or  knurly 
places  they  need  only  mashing  and  will  have  a  finer 
flavor  than  when  sifted. 

Compote  of  Apples. 

Make  a  sirup  with  one  cup  each  of  sugar  and  water. 


Fruit.  9 

Flavor  with  a  bit  of  lemon  peel  or  cinnamon  bark  if 
the  apples  require  it.  Core  and  pare  medium- sized 
apples,  and  cook  them  whole  in  the  sirup,  turning 
over  occasionally.  When  soft,  drain,  and  fill  the  cent- 
ers with  a  bright  red  jelly,  or  with  chopped  nuts  and 
raisins.  After  filling  sprinkle  with  sugar  and  glaze  by 
putting  in  the  oven  for  a  few  moments. 

Baked  Apple  Sauce. 

Put  quarters  of  pared  and  cored  apples  in  a  deep 
earthen  jar.  Sprinkle  with  sugar,  add  a  little  water, 
cover  closely,  and  bake  for  several  hours.  The  quar- 
ters will  keep  their  shape  and  be  a  rich  red  in  color. 

Molasses  may  be  used  in  place  of  sugar  and  water. 

Fried  Apples. 

Core  apples  without  paring,  and  cut  crosswise  in 
half-inch  slices.  Roll  in  flour  if  very  juicy.  Fry  or 
bake  with  pork  chops  or  with  sausages.  Or  dip  in 
melted  sausage  fat,  put  in  a  shallow  pan,  and  toast 
one  side,  and  then  turn  and  brown  the  other  under  the 
gas  broiler. 

Apricots. 

This  fruit  may  be  substituted  for  peaches  in  many 
cases.  When  fresh  they  may  be  cooked  whole,  or  cut 
in  halves  and  stewed  in  a  sirup.  Some  of  the  pits  of 
the  stone  cooked  with  the  fruit  give  more  flavor. 

Dried  Apricots. 

When  evaporated  the  apricots  often  must  be  soaked 
for  an  hour  before  they  can  be  washed  clean.  Then 
cover  with  cold  water  and  soak  twenty-four  hours. 
The  apricots  will  take  up  water  equal  to  their  original 


io  Home  Science  Cook  Book. 

weight.     Cook  gently  until  plump  and  tender,  and  add 
sugar  after  taking  from  the  stove. 

Apricot  Sirup. 

Rub  stewed  dry  apricots  through  a  strainer ,  adding 
more  water  as  required.  Scald  and  add  one-fourth 
cup  of  sugar  for  each  cup  of  sirup.  Use  with  griddle 
cakes  or  boiled  rice. 

Baked  Bananas. 

Fill  a  shallow  baking  dish  with  bananas,  peeled  and 
cut  in  halves,  lengthwise  and  crosswise.  Allow  one 
level  tablespoon  of  sugar,  one  teaspoon  of  melted 
butter,  a  few  grains  of  salt,  one  teaspoon  of  lemon 
juice,  and  two  tablespoons  of  water  to  each  banana. 

Baste  frequently  with  the  sirup,  and  bake  slowly 
half  an  hour,  or  till  bananas  are  red  and  sirup  thick. 
Serve  hot. 

Fried  Bananas. 

Peel  and  scrape  small  firm  bananas.  Roll  in  crumbs, 
beaten  eggs,  and  crumbs  again ;  put  in  a  wire  basket, 
and  fry  in  deep  fat  for  about  three  minutes.  Serve 
with  meat  in  place  of  potatoes.  Or  they  may  be  simply 
sauted  in  a  little  hot  butter. 

Blackberries. 

These  require  but  little  sugar.  If  stewed  too  long 
the  seeds  become  bitter. 

Bluebei  ries. 

Pick  over  and  wash  the  berries.  Put  one  cup  of 
water  in  the  kettle  for  each  quart  of  berries.  Cook 
rapidly  till  every  berry  is  burst.  When  cool  add  from 
one-fourth  to  one-half  cup  of  sugar  for  each  quart. 


Fruit.  1 1 

Cherries. 

Remove  part  or  all  of  the  stones  if  possible.  This 
fruit  stews  quickly  and  requires  considerable  sugar. 

Jellied  Cranberries. 

Pick  over  and  wash  one  quart  of  cranberries.  Put 
in  a  granite  kettle  with  one  pint  of  sugar  and  one  cup 
of  water.  Cover  till  they  begin  to  boil,  then  with  a 
wooden  spoon  press  the  uncooked  berries  under  the 
sirup.  When  all  have  burst  pour  into  earthen  molds. 
When  cold  the  fruit  will  be  jellied,  and  can  be  turned 
from  the  mold. 

Strained  Cranberry  Jelly. 

Cook  one  quart  of  cranberries  with  one  pint  of 
water  till  all  are  burst,  about  ten  minutes.  Rub 
through  a  strainer  fine  enough  to  retain  the  seeds. 
Add  one  pint  of  sugar  and  cook  ten  minutes  longer. 
Put  in  molds  and  chill. 

Currants. 

Dip  fine  clusters  of  currants  in  beaten  white  of  egg, 
then  in  powdered  sugar. 

Half  ripe  currants  may  be  stewed  like  cranberries. 

Strained  currant  juice,  sweetened,  combines  well 
with  sliced  bananas. 

Dates. 

Wash  each  date  separately,  put  on  a  plate,  place  in 
a  steamer,  and  cook  for  fifteen  minutes. 

Dates  may  be  stewed,  sifted,  and  used  much  like 
pumpkin  and  squash. 

Stewed  Figs. 

Use  the  whole  figs  which  come  in  bags  and  have 


12  Home  Science  Cook  Book. 

not  been  pressed  in  packing  enough  to  break  them. 
Rinse  and  soak  them  in  cold  water,  and  pull  them  into 
shape ;  then  put  them  in  a  steamer  or  into  a  stew-pan, 
add  a  very  little  water,  and  let  them  steam  an  hour,  or 
until  very  soft.  Remove  them  from  the  pan,  boil  the 
sirup  till  thick,  strain,  pour  it  over  the  figs.  Serve 
with  whipped  cream. 

Gooseberries. 

Remove  stems  and  blossom  ends;  wash  and  stew 
with  a  little  water.  Then  add  half  as  much  sugar  as 
fruit  or  enough  to  make  them  palatable. 

Grapes  Spiced. 

Remove  skins,  stew  pulp,  strain  out  seeds,  and  put 
pulp  and  skins  together.  Add  half  the  weight  of  the 
fruit  in  sugar.  Tie  a  few  cloves,  allspice,  and  bits  of 
cassia  in  a  cloth  and  cook  with  the  fruit  for  about  half 
an  hour. 

Grapefruit. 

Cut  across  in  halves  and  cut  out  a  portion  of  the 
center,  removing  pith  and  seeds.  The  pulp  may  then 
be  eaten  with  a  spoon  without  difficulty  and  with  or 
without  sugar  as  preferred. 

Lemons  and  Limes. 

These  are  mainly  used  for  beverages  and  for  flavor- 
ing other  foods. 

Melons. 

Cantaloup  should  be  cut  in  halves  across,  and  have 
the  seeds  removed.  A  lump  of  ice  is  often  put  in  each 
section,  but  it  is  better  to  chill  them  without  diluting 
the  juice. 


Fruit.  13 

A  sprinkle  of  sugar  or  salt  will  improve  a  tasteless 
melon. 

Watermelon  should  be  chilled  for  ten  or  twelve 
hours  before  serving.  Cut  across  and  cut  enough 
from  either  end  to  make  the  sections  stand  firmly. 

Scoop  out  the  pink  pulp  in  cone  shapes  with  a  spoon. 

Orange  Cups. 

Cut  oranges  in  halves,  and  with  a  spoon  scoop  out 
the  pulp  and  juice,  then  scrape  out  the  white  mem- 
brane, and  set  the  cups  in  a  pan  of  ice.  Cut  Malaga 
grapes  in  halves  and  remove  the  seeds.  If  the  skins 
are  tough,  peel  them  before  cutting.  Have  equal 
parts  of  grapes  and  banana,  cut  in  small  pieces.  Add 
the  juice  of  one  lemon  to  the  juice  of  three  oranges, 
and  sweeten  it.  Add  also  a  dash  of  salt.  Fill  the 
orange  cups  with  the  mixture  of  fruits,  pour  the  sweet- 
ened juice  over  the  fruit,  and  put  a  spoonful  of  thick 
whipped  cream  on  top.  Serve  very  cold. 

Peaches. 

If  to  be  served  fresh,  pare  and  slice  them  just  before 
serving,  and  sprinkle  with  powdered  sugar.  They  are 
not  improved  by  standing,  and  few  fruits  discolor  so 
quickly  on  exposure  to  the  air.  If  ripe  and  very 
juicy,  pare  and  halve  them,  fill  the  cavity  with  sugar, 
and  cover  with  whipped  cream. 

Pears. 

Bake  whole  or  stew  like  apples. 

Pineapples. 

Remove  every  particle  of  skin.  With  a  strong  fork 
pull  the  pulp  away  from  the  core.  Sprinkle  with 
sugar,  and  leave  for  some  hours  before  serving. 


14  Home  Science  Cook  Book. 

Plums. 

Prick  with  a  fork  or  needle  to  prevent  the  skin  burst- 
ing. Stew  gently.  Add  sugar  as  desired. 

Prunes. 

Pick  over,  wash  in  tepid  water,  and  soak  in  cold  water 
till  plump,  from  twelve  to  twenty-four  hours.  Heat 
gradually  in  the  water  in  which  they  were  soaked,  and 
cook  slowly,  closely  covered,  till  the  skins  are  soft, 
letting  the  water  cook  away  till  sirup  is  thick.  Ex- 
cept in  some  of  the  most  acid  varieties  no  sugar  is 
needed.  Many  prunes  are  so  rich  in  sugar  that  a  little 
lemon  juice  is  an  improvement. 

Stuffed  Prunes. 

Steam  large  prunes  till  tender,  but  not  too  soft ;  re- 
move stones  and  stuff  with  nuts  and  dates  or  raisins 
chopped  fine.  Roll  in  sugar.  These  are  improved  by 
keeping  for  several  days. 

Quinces. 

Wipe,  core,  put  in  a  pan  and  half  cover  with  water. 
Bake  in  a  quick  oven,  add  sugar  when  nearly  done, 
and  eat  hot  with  butter.  Or  stew  like  any  hard  apples. 

Raisins. 

Wash,  soak,  and  stew  like  other  dried  fruits.  Or 
while  cooking  add  an  equal  quantity  of  sliced  apple, 
soaked  dried  apple,  cranberries,  or  apricots.  When 
using  raisins  that  lack  flavor  stew  in  grape  juice. 

Previous  soaking  and  cooking  improves  raisins  for 
puddings  and  pies. 

Raspberries. 

Equal  quantities  of  currants  and  raspberries  cooked 


Fruit.  15 

together  are  an  excellent  combination  for  canning  or 
immediate  use. 

Rhubarb  or  Pie  Plant. 

Wash,  peel  the  flat  side  of  the  stalk,  and  cut  in  half- 
inch  slices.  The  tender  pink  varieties  need  no  peel- 
ing, and  the  sauce  has  a  finer  color  if  the  skin  is  not 
removed.  Put  in  an  agate  kettle  with  an  equal  weight, 
or  half  as  much  sugar  by  measure.  Leave  several 
hours  till  the  sugar  is  nearly  dissolved.  There  will  be 
juice  enough  without  adding  water. 

Stew  or  bake  until  the  stalks  are  soft. 

Strawberries. 

Wash  and  hull  just  before  serving  if  possible.  Large 
perfect  berries  are  served  with  stems  on  and  simply 
rolled  in  powdered  sugar. 

For  ice-cream,  etc.,  mash,  sprinkle  with  sugar,  and 
press  the  juice  through  a  cloth. 

Tutti  Frutti. 

There  are  many  combinations  of  different  fruits 
which  may  be  served  as  a  fruit  cocktail  in  small  glasses 
as  a  relish  for  breakfast  or  luncheon,  or  used  as  a  gar- 
nish for  some  custard  or  cereal  pudding,  or  as  the  fill- 
ing for  a  shortcake. 

It  is  hardly  possible  to  combine  fruits  in  such  a  way 
that  they  are  unpalatable,  but  these  proportions  are 
especially  satisfactory. 

Make  a  sirup  with  the  juice  of  a  large  lemon  and  one 
cup  of  sugar;  when  cool  mix  with  the  pulp  of  two 
oranges  and  four  bananas  cut  in  bits.  A  cup  of  grated 
pineapple  may  be  substituted  for  the  oranges. 


16  Home  Science  Cook  Book. 


Cereals. 

CEREALS  are  from  two-thirds  to  three-fourths  starch, 
and  the  balance  consists  of  protein,  fat,  water,  mineral 
matter,  and  woody  fiber.  Since  cereals  absorb  several 
times  their  bulk  of  water  while  cooking  and  milk  is 
usually  eaten  with  them,  the  result  is  a  food  which  is 
about  three-fourths  water.  Analyses  of  oatmeal  and 
corn-meal  generally  show  a  slightly  larger  proportion  of 
fat  than  is  found  in  wheat ;  hence,  those  grains  should 
be  used  more  freely  in  winter  than  in  summer,  while 
wheat  and  rice  are  better  for  warm  weather. 

The  great  variety  of  prepared  cereals  displayed  in 
our  grocery  stores  indicates  the  favor  in  which  they 
are  held.  Through  the  ingenuity  of  the  millers, 
barley,  corn,  oats,  rice,  rye,  and  wheat  are  prepared  in 
many  different  forms. 

It  is  not  wise  to  try  to  gratify  the  notions  of  dif- 
ferent members  of  a  family  for  the  various  cereals 
every  morning.  What  a  procession  of  double  boilers 
would  be  required  !  Rather  have  some  rotation 
through  the  different  days  of  the  week.  With  the 
great  variety  of  prepared  grains  in  the  market  it  is 
quite  possible  to  have  a  different  one  every  morning 
for  a  fortnight. 

The  utensils  to  be  chosen  for  cooking  mushes  re- 
quire some  attention.  Not  only  are  the  cereals  to  be 
combined  with  water,  but  usually  are  to  be  cooked 
over  water.  When  a  double  boiler  is  not  available,  a 
tin  pail  can  be  used  if  placed  on  a  trivet  to  raise  it 
from  the  bottom  of  the  kettle  of  water.  Another  way 


Cereals.  17 

is  to  place  the  dish  containing  the  cereal,  salt,  and  a 
little  less  than  the  usual  quantity  of  boiling  water  in  a 
steamer  and  cook  till  tender. 

From  a  shallow  dish,  even  if  covered,  there  is  more 
evaporation  than  from  a  deep  one,  but  a  large  quantity 
of  cereal  cooked  in  a  deep  dish  will  pack  down  so 
solidly  that  the  lower  part  may  be  stiff  and  unpalatable. 

Hominy,  cracked  wheat,  and  the  coarser  grains 
must  be  picked  over  before  cooking,  and  are  not 
harmed  by  washing  and  soaking.  The  finer  forms 
may  be  sifted,  for  all  grains  are  liable  to  invasions  by 
insects.  All  the  prepared  cereals  are  better  if  cooked  for 
a  longer  time  than  the  usual  printed  directions  indi- 
cate. Double  the  time  given  on  most  packages  is 
none  too  long  to  make  the  grains  wholesome  and  pala- 
table. It  is  hardly  possible  to  cook  any  grain  too 
long.  Coarse  oatmeal  and  cracked  wheat  should  be 
cooked  several  hours  the  previous  day  to  be  fit  for 
breakfast. 

It  is  important  to  start  with  the  right  proportion  of 
water  in  making  mushes,  for  the  sticky  consistency  of 
the  cooked  grains  makes  it  difficult  to  add  more  after 
the  process  is  begun,  and  it  is  not  easy  to  dispose  of 
any  if  too  much  is  used  at  first.  The  proper  quantity 
of  water  depends  upon  the  nature  of  the  grain,  the 
size  of  its  particles,  and  upon  the  dish  in  which  it  is 
cooked. 

The  object  in  cooking  cereals  is  to  provide  for  the 
absorption  of  water  and  the  thorough  cooking  of  the 
starch.  The  larger  and  drier  the  grain,  the  more 
time  is  required  to  accomplish  these  results.  Whole 
grains  are  improved  by  soaking  in  cold  water.  To 
prevent  the  formation  of  lumps,  finely  ground  prepara- 


i8  Home  Science  Cook  Book. 

tions  may  be  mixed  with  cold  water  first.  All  others 
should  be  put  into  boiling  water. 

Ordinary  oatmeal  needs  four  times  its  bulk  of  water, 
cracked  wheat,  a  little  more.  The  rolled  grains  re- 
quire but  twice  their  bulk.  Being  crushed  they  ex- 
pose much  more  surface  to  the  action  of  the  water 
and  heat,  and  therefore  may  be  cooked  more  quickly 
than  the  cracked  oats. 

Granulated  wheat  preparations  (and  their  name  is 
legion)  will  need  about  four  times  as  much  water  as 
cereal,  and  must  be  mixed  carefully  to  avoid  lumps. 
Corn-meal  likewise  requires  three  or  four  times  its  bulk 
of  water,  and  should  be  cooked  for  hours  to  be  pala- 
table and  digestible.  Use  one  teaspoon  of  salt  to  each 
quart  of  water.  Have  the  water  boiling  hot,  add  the 
cereal  gradually,  letting  the  mixture  cook  rapidly  for 
a  few  minutes.  Then  place  over  boiling  water  to  cook 
slowly  for  a  long  time,  covered  and  without  stirring. 

Rice  can  be  cooked  in  a  large  quantity  of  water  and 
drained,  which  leaves  the  grains  separate  and  distinct, 
but  this  is  wasteful  unless  the  water  is  used  in  thick- 
ening a  soup. 

Of  the  several  cereals  already  cooked,  which  may  be 
served  directly  from  the  package  or  after  slightly 
heating,  nothing  need  be  said  here,  except  that  they 
are  convenient  for  emergencies  and  seem  well  adapted 
to  the  use  of  some  individuals  who  cannot  enjoy  other 
preparations. 

Cereals  are  sometimes  cooked,  in  strained  fruit  juice, 
in  milk,  or  in  soup  stock  when  it  is  desirable  to  give 
variety  or  increase  the  nutriment.  Fruit  may  be 
cooked  with  the  grains ;  raisins,  dates,  and  apples  are 
best  suited  for  this  purpose. 


Cereals.  19 

Fresh  or  cooked  fruits  are  excellent  accompani- 
ments to  the  breakfast  cereals. 

For  hot  weather  cereals  are  often  more  attractive 
served  cold.  They  should  be  cooked  the  previous  day 
and  molded  in  individual  or  fancy  shapes.  Even  if 
served  hot  a  moderately  stiff  mush  will  take  the  shape 
of  a  mold  if  it  can  stand  there  for  fifteen  minutes 
before  being  turned  out  to  serve. 

Mush  Balls. 

Season  one  pint  of  mush  left  from  breakfast  with 
more  salt,  if  needed,  a  dash  of  pepper,  and  a  few  drops 
of  onion  juice.  Shape  in  small  balls,  dip  in  melted  fat, 
and  bake  in  a  hot  oven.  Or  roll  in  egg  and  crumbs 
and  brown  in  hot  fat.  Serve  in  place  of  potato. 

Apple  Farina. 

Into  one  pint  of  boiling  water,  salted,  stir  one- 
quarter  cup  of  farina.  As  soon  as  thickened  slice  in 
two  good  sized  apples,  and  cook  for  one-half  hour  or 
till  the  apples  are  soft.  This  may  be  molded  and 
served  with  whipped  cream  as  a  dessert. 

Barley  a  la  Strassburg. 

Pour  boiling  water  over  half  a  cup  of  pearl  barley; 
and  drain  dry.  'Melt  one  tablespoon  of  butter  in  a 
stew-pan ;  add  the  barley,  and  let  it  cook  until  slightly 
browned  and  it  has  absorbed  the  butter.  Then  add 
one  quart  of  thin  stock  and  let  it  boil  until  tender  and 
dry.  Season  with  salt,  and  serve  as  a  vegetable. 

Hulled  Corn. 

Boil  the  whole  kernels  of  yellow  corn  in  soda  water 
or  lye  from  wood-ashes  till  the  hulls  loosen.  Allow 


20  Home  Science  Cook  Book. 

one  tablespoon  of  soda  for  each  quart  of  corn.  Then 
wash  in  cold  water,  rubbing  off  the  hulls.  Boil  the 
corn  till  tender,  changing  the  water  once  or  twice  at 
first. 

Few  care  to  take  this  trouble,  since  the  corn  already 
hulled  can  be  purchased  in  most  large  towns. 

Hominy. 

Pick  over,  wash,  and  soak  over  night  in  an  equal 
measure  of  cold  water.  Stir  into  a  double  measure  of 
rapidly  boiling  salted  water,  and  cook  for  ten  minutes ; 
then  put  into  a  steamer  and  steam  for  several  hours. 

Hominy  Cakes. 

Break  up  one  cup  of  cold  cooked  hominy  with  a  fork, 
and  beat  in  one  egg  and  one  tablespoon  of  melted 
butter.  Fry  like  griddle  cakes. 

Corn  Mush  or  Hasty  Pudding. 

Mix  one  cup  of  corn-meal  with  one  cup  of  cold  water 
and  stir  into  one  pint  of  salted  boiling  water.  If  the 
meal  is  very  coarse  add  a  small  quantity  of  white  flour 
to  make  a  smoother  mass  for  slicing.  When  thick 
place  in  a  steamer  and  cook  for  several  hours.  A  cup 
of  corn-meal  (costing  one  cent)  cooked  for  several 
hours  will  fill  a  brick-loaf  bread  pan  with  mush.  The 
pan  should  first  be  rinsed  with  cold  water  and  the  sur- 
face of  the  mush  afterward  smoothed  with  cold  water. 
When  cold  this  is  a  solid  mass  ready  to  cut  in  slices 
and  fry.  Other  cereals  may  be  prepared  in  the  same 
way.  Baking  powder  cans  may  be  used  for  molds. 

Fried  Mush. 

Dip  each  slice  in  flour  and  cook  in  salt  pork  fat  in  a 


Of    THE 

I   UNIVERSITY   I 

of        y 

"$$&/ 

Cereals.  21 

frying-pan,  or  dip  in  melted  fat  and  broil  under  the 
gas  flame. 

Boiled  Rice. 

Pick  over  and  wash  one  cup  of  rice,  put  into  two 
quarts  or  more  of  rapidly  boiling  salted  water.  Stir 
at  first  to  prevent  any  grains  from  sticking  to  the 
bottom  of  the  kettle.  Let  it  boil  fast  for  twenty 
minutes  or  more  until  tender.  Then  drain  thoroughly 
and  serve  plain,  or  use  for  croquettes,  timbales,  etc. 
One  cup  of  raw  rice  will,  when  cooked,  nearly  fill  a 
quart  measure. 

Spanish  Rice. 

Fry  half  a  cup  of  rice  in  a  little  butter  until  it  turns 
a  light  brown.  Then  pour  on  nearly  one  quart  of 
boiling  water  and  boil  the  rice  until  soft.  Fry  two 
large  onions,  four  large  tomatoes,  and  three  green 
peppers  until  soft.  Add  this  to  the  boiled  rice  just 
before  serving.  Add  salt  if  necessary,  and  serve  hot. 

Turkish  Rice  or  Pilau. 

Wash  one  cup  of  rice,  and  put  in  upper  part  of  double 
boiler  with  three  cups  of  stock  and  strained  tomato. 
Cook  rapidly  directly  over  the  fire  for  ten  minutes ; 
then  place  over  water  and  cook  till  the  rice  is  tender. 
Season  with  butter,  onion  juice,  salt,  and  pepper.  Serve 
with  stewed  lamb  or  chicken. 

Rice  Timbales. 

Pick  over  and  wash  one  cup  of  rice  and  boil  in  a 
large  quantity  of  salted  water  until  nearly  tender. 
Drain  thoroughly  and  put  in  a  double  boiler  with  one 
cup  of  tomato  or  curry  sauce.  Let  it  cook  gently  till 


22  Home  Science  Cook  Book. 

the  sauce  is  absorbed,  ten  to  twenty  minutes,  then 
pack  in  timbale  molds  and  keep  in  a  warm  place  until 
ready  to  serve.  Turn  out  around  a  platter  of  meat. 

Rice  Surprise. 

Boil  one  cup  of  rice  in  two  quarts  of  boiling  water 
till  tender,  drain,  and  while  warm  line  a  mold.  Fill 
with  one  pint  of  cold  meat  well  seasoned  and  moistened 
with  one  cup  of  tomato  sauce,  or  with  one  cup  of  soup 
stock  mixed  with  one  beaten  egg.  Cover  with  the 
rice  and  steam  or  bake  in  a  pan  of  water  for  about 
forty  minutes.  Turn  from  the  mold  and  serve  with 
tomato  sauce. 

Sweet  Rice. 

Boil  one  cup  of  rice  in  three  pints  of  water  until 
every  grain  is  dissolved  and  the  water  displaced  by 
thick  paste  of  rice.  Stir  into  it  one  cup  of  sugar,  rind 
of  one  lemon,  and  one  teaspoon  of  salt.  Beat  one-half 
cup  of  cream  to  a  stiff  froth  and  stir  it  into  the  rice. 
Then  mix  in  one-half  cup  of  preserve  juice,  which 
should  be  a  bright  color.  Put  into  molds. 

Rice  Croquettes. 

Steam  one  cup  of  well- washed  rice  in  one  pint  of 
boiling  water,  or  milk  and  water,  until  very  soft.  Add, 
while  hot,  one  teaspoon  of  butter,  the  well-beaten  yolk 
of  one  egg,  and  a  little  hot  milk  if  it  needs  more  moist- 
ure. When  cool,  shape  into  small  ovals,  roll  in  crumbs, 
dip  in  egg,  roll  in  crumbs  again,  and  fry.  Or,  after 
shaping,  press  the  thumb  into  the  center  of  each,  and 
put  in  two  boiled  raisins  or  candied  cherries,  or  half  a 
teaspoon  of  jelly.  Close  the  rice  over  the  center,  roll 
in  crumbs,  dip  in  egg,  roll  in  crumbs  again,  and  fry. 


Bread.  23 


Bread. 

WARM  bread  for  breakfast  is  an  American  custom  to 
which  much  dyspepsia  has  been  attributed.  Such 
breakfast  breads,  if  carefully  mixed  and  thoroughly 
baked,  should  not  injure  persons  in  good  health. 

With  a  gas  stove,  well  baked  hot  bread  can  be  on 
the  breakfast  table  in  half  an  hour  after  the  cook 
enters  the  kitchen. 

Since  modern  yeast  cakes  have  made  the  rising 
of  bread  over  night  unnecessary,  perhaps  fewer  raised 
rolls  and  muffins  are  served  at  the  morning  meal.  The 
second  rising  of  such  breads  makes  their  preparation 
a  long  process. 

All  types  of  bread  are  considered  together  here. 
They  are  divided  into  groups  according  to  the  means 
by  which  they  are  made  light,  or  full  of  air,  yeast, 
soda  with  acids,  and  egg  or  beating. 

Yeast  Doughs. 

Yeast,  liquid,  and  flour  are  the  essential  ingredients 
in  bread-making,  and  the  proportions  may  be  varied 
according  to  conditions. 

Sugar,  shortening,  and  salt  are  used  in  varying 
proportions,  but  even  if  they  were  omitted  altogether  it 
would  be  possible  to  have  wholesome,  palatable  bread. 

Few  households  still  depend  on  home-made  yeast. 
The  dry  yeast  cakes  are  useful  in  isolated  communi- 
ties and  in  emergencies.  In  cities  and  large  towns  the 
main  dependence  is  the  compressed  yeast  cake.  Its 
general  appearance  should  be  something  like  fresh 
cheese,  firm  and  solid,  not  soft  and  pasty,  nor  dark 


24  Home  Science  Cook  Book. 

colored  and  moldy.  When  only  part  of  a  yeast  cake  is 
used,  if  it  is  cut  off  squarely  the  remainder  may  be 
wrapped  smoothly  in  the  tin  foil  again  and  kept  a 
little  longer. 

It  seems  to  be  an  open  question  whether  it  is  more 
desirable  to  use  a  small  portion  of  yeast  and  allow  the 
dough  to  rise  for  a  longer  time,  or  a  larger  portion  of 
yeast  and  thus  do  the  work  more  quickly.  Until  the 
scientists  work  out  this  question  for  us  the  house- 
keeper will  find  it  convenient  to  vary  the  quantity  of 
yeast  according  to  conditions. 

The  three  important  points  to  consider  are  the  time, 
temperature,  and  quantity  of  yeast ;  where  one  must 
be  diminished,  the  others  should  be  increased. 

Fermentation  is  hindered  by  the  presence  of  salt, 
but  hastened  by  a  small  quantity  of  sugar. 

A  large  amount  of  sugar  makes  the  dough  so  dense 
that  the  yeast  cannot  expand  readily.  An  excess  of 
shortening  or  an  undue  quantity  of  flour  has  much 
the  same  effect. 

The  liquid  may  be  milk  or  water,  or  half  of  each. 
The  milk  supplies  small  quantities  of  sugar  and  fat 
and  nitrogenous  matter,  and  presumably  produces  a 
more  nourishing  loaf  than  that  which  is  made  with 
water.  Skimmed  milk  can  be  turned  to  good  account 
for  this  purpose. 

It  is  desirable  to  have  the  liquid  warm  that  the 
dough  may  rise  more  rapidly,  and  that  the  fat,  sugar, 
and  salt  may  readily  blend  with  the  other  ingredients. 
When  the  liquid  is  cool  enough  so  there  is  no  danger 
of  cooking  the  yeast  (below  100°  F.),  that  is  added  and 
thoroughly  mixed  through  the  liquid,  and  next  sufficient 
flour  is  worked  in  to  give  the  desired  consistency. 


Bread.  25 

Bread  flour  differs  from  pastry  flour  by  containing  a 
larger  proportion  of  gluten,  though  both  are  chiefly 
starch.  The  nutritive  value  of  a  flour  depends  largely 
upon  the  amount  of  gluten  or  nitrogenous  matter 
which  it  contains.  Because  of  the  presence  of  gluten, 
wheat  furnishes  the  best  flour  for  yeast  doughs. 
When  moistened,  the  gluten  is  adhesive  and  thus 
retains  the  gas  bubbles  formed  by  the  yeast  in  much 
the  same  way  that  egg  whites,  when  they  are  beaten, 
gather  in  air. 

There  is  such  variation  in  flours  that  it  is  impossible 
to  give  exact  recipes  for  doughs,  but  it  is  easy  to  learn 
certain  general  proportions,  and  experience  must  teach 
the  rest.  Seven-eighths  of  a  measure  of  bread  flour 
will  make  a  dough  as  stiff  as  a  full  measure  of  pastry 
flour.  A  simple  formula  will  be  helpful  in  interpret- 
ing recipes  where  the  exact  quantities  of  flour  or  liquid 
are  not  stated. 

One  measure  of  flour  to  one  of  liquid  makes  a 
batter. 

Two  measures  of  flour  to  one  of  liquid  gives  the 
usual  muffin  mixture. 

Three  measures  of  flour  to  one  of  liquid  makes  a 
soft  dough,  but  one  that  may  be  kneaded. 

Four  measures  of  flour  to  one  of  liquid  is  the  usual 
proportion  for  doughs  to  be  rolled  thin  like  pastry  or 
cookies. 

Batters  and  muffins  can  be  stirred  with  a  spoon. 
Doughs  are  mixed  more  thoroughly  and  easily  with  a 
knife. 

The  process  of  mixing  bread  shows  in  the  softer 
stages  the  batter,  and  drop  batter,  or  muffin  mixture. 

A    "  sponge"     is  about    half-way    between    those 


26  Home  Science  Cook  Book. 

stages.  Half  the  quantity  of  flour  to  be  used  is 
mixed  with  the  liquid  and  this  is  allowed  to  rise  till 
foamy,  when  the  remainder  of  the  flour  is  added.  The 
advantage  of  this  division  is  that  a  little  less  flour  is 
required,  since  the  first  has  time  and  room  to  swell 
before  the  second  is  put  in.  The  process  is  somewhat 
shortened,  because  in  the  first  stage  there  is  less  re- 
sistance for  the  yeast  to  overcome,  and  the  whole 
sponge  becomes  yeast  for  the  second  stage. 

Many  old  recipes  for  mixing  bread  give  directions 
for  rubbing  shortening  into  the  required  quantity  of 
flour  and  then  adding  the  other  ingredients  and 
sufficient  liquid  to  make  a  dough  that  can  be  kneaded. 
This  is  at  best  a  long  and  awkward  process,  and  noth- 
ing is  gained  by  it  in  yeast  doughs  when  the  liquid 
should  be  warm  and  can  be  used  to  melt  the  fat. 
Except  in  raised  cakes,  little  or  no  fat  is  required  in 
yeast  doughs. 

It  is  customary  to  knead  dough  when  first  mixed 
just  enough  to  be  certain  that  all  ingredients  are  thor- 
oughly blended.  Then  it  is  put  back  in  the  bowl 
(earthenware  gives  the  dough  a  more  even  temperature 
than  tin)  and  covered  while  it  is  rising.  Sometimes 
the  uncovered  dish  is  placed  in  a  bread  raiser,  where  it 
will  be  surrounded  by  moist  warm  air,  or  the  surface 
of  the  dough  is  brushed  over  with  melted  fat.  These 
precautions  aid  in  preventing  the  formation  of  a  dry 
crust  caused  by  the  evaporation  of  the  water  on  the 
surface  during  the  process  of  rising.  Where  the  bread 
raiser  is  not  possible,  the  bowl  containing  the  dough 
may  be  set  in  a  pan  of  warm  water  which  is  changed 
to  keep  an  even  temperature.  If  the  dough  must 
stand  over  night  in  a  cool  kitchen,  the  bowl  is  fre- 


Bread.  27 

quently  wrapped  in  a  blanket  to  prevent  the  escape 
of  heat. 

Time  is  often  wasted  in  kneading  dough,  though  it 
seems  to  be  agreed  that  some  kneading  gives  a  better 
texture  to  the  bread. 

After  the  dough  has  doubled  in  bulk  it  must  be 
shaped  for  baking  and  should  be  kneaded  enough  to 
bring  it  into  good  shape  and  to  redistribute  the  air 
bubbles  which  have  run  together  and  formed  larger 
ones.  No  flour  should  be  added  at  this  stage,  for 
much  time  is  required  to  work  in  a  little  flour  at  this 
point.  It  is  better  to  dip  the  fingers  in  melted  fat  if 
the  dough  inclines  to  stick,  or  milk  may  be  used 
instead  of  the  butter.  First  make  smooth,  round  balls, 
then  by  gentle  rolling  and  pressure  the  finger  roll  may 
be  made,  then  continue  the  rolling  till  the  strips  can 
be  twisted,  or  serve  as  sticks  for  soup. 

When  rolls  are  to  be  cut  out  and  folded,  it  is  un- 
necessary to  knead  the  dough,  for  the  pressure  of  the 
rolling  pin  will  equalize  the  air  bubbles.  Instead  of 
making  the  dough  for  rolls  rich  with  butter  or  lard,  it 
is  wiser  to  brush  over  the  outside  of  the  rolls  with 
melted  fat  when  they  are  put  in  the  pan. 

The  dough  must  be  allowed  to  again  double  in  bulk 
and  then  it  is  ready  to  bake. 

For  fancy  breads  make  a  sponge  first,  and  let  the 
mixture  rise  three  times.  For  bread  add  all  the  flour 
at  once,  knead  slightly,  and  let  rise  till  double  in  bulk. 

The  baking  of  bread  is  an  important  part  in  its 
manufacture.  In  general,  yeast  doughs  having  risen 
before  being  put  in  the  oven  will  bear  a  higher  degree 
of  heat  at  first  than  other  doughs.  Large  loaves  re- 
quire a  more  moderate  oven  than  rolls,  in  order  that 


28  Home  Science  Cook  Book. 

the  heat  may  penetrate  evenly,  but  they  must  remain 
a  sufficient  time  to  raise  the  center  of  the  loaf  to  a 
degree  of  heat  that  will  insure  the  destruction  of  the 
yeast.  A  moderate  temperature  often  will  allow  the 
dough  to  continue  rising  and  sour  in  the  oven.  Even 
in  practical  every-day  cookery  it  is  essential  to  remem- 
ber that  yeast  must  be  treated  like  other  forms  of 
plant  life.  When  we  want  a  seed  to  grow  we  must 
provide  suitable  temperature,  the  right  kind  of  soil, 
and  sufficient  moisture.  After  the  work  of  the  yeast 
is  done,  and  a  puffy  mass  of  dough  is  the  result,  the 
vitality  of  the  yeast  must  be  entirely  destroyed  by 
great  heat. 

Bread  —  One  Loaf. 

One  cup  of  milk,  or  half  milk,  half  water,  one-half 
teaspoon  each  of  salt  and  sugar,  from  one-fourth  to 
one  whole  yeast  cake,  according  to  time,  softened  in 
water,  and  about  three  cups  of  bread  flour.  Mix  thor- 
oughly and  knead  into  a  smooth  dough.  Let  rise  till 
double,  shape,  put  in  pan,  rise  again,  and  bake.  If 
preferred,  this  quantity  may  be  shaped  into  a  dozen  or 
a  dozen  and  a  half  rolls. 

Water  Bread,  with  Dry  Yeast. 

At  noon,  soften  a  dry  yeast  cake  in  a  cup  of  warm 
water  and  stir  in  a  cup  or  more  of  flour,  cover,  and 
leave  in  a  warm  place  till  night,  when  it  will  be  light. 
In  the  bread  pan  put  a  quart  of  warm  water,  two 
teaspoons  of  salt,  two  tablespoons  of  sugar,  and  two 
of  butter,  the  cup  of  yeast,  and  enough  flour,  white  or 
brown,  to  knead  —  about  three  quarts.  f 

In  the  morning,  divide  the  dough  into  loaves  and 
rolls,  put  in  pans  to  rise  again,  and  bake. 


Bread.  29 

Entire  Wheat  Bread. 

Scald  one  cup  of  milk  and  melt  in  it  one  teaspoon  of 
butter  and  half  a  teaspoon  each  of  sugar  and  salt. 
When  cool,  add  half  a  cake  of  compressed  yeast, 
softened  in  one-fourth  cup  of  lukewarm  water.  Stir 
in  flour  to  make  a  dough  stiff  enough  to  keep  its  shape 
—  between  two  and  three  cups.  Stir  and  cut  it  thor- 
oughly with  a  broad-bladed  knife,  but  do  not  knead  it 
until  after  it  has  risen  to  double  its  bulk  and  ready  to 
be  shaped  into  a  long,  small  roll  for  baking.  Do  not 
bake  it  in  a  large,  thick  loaf.  Let  the  roll  rise  until 
light  and  double  in  size  and  bake  in  a  hot  oven  about 
half  an  hour.  Mix  in  the  morning,  and  it  will  be  risen 
and  baked  before  dinner. 

Entire  Wheat  Bread  with  White  Sponge. 

Graham  or  rye  bread  can  be  made  in  the  same  way. 

One  cup  of  warm  milk,  one-half  teaspoon  each  of 
salt  and  sugar,  one-half  yeast  cake,  softened  in  one- 
fourth  cup  of  water.  Mix  with  one  and  one-half  cups 
of  white  flour.  Let  this  rise  until  light,  and  then  stir 
in  enough  whole  wheat  flour  to  make  a  dough  that 
could  be  kneaded.  Let  it  rise  again  till  double  in  bulk. 
Then  shape  into  a  loaf,  rise,  and  bake. 

One-fourth  cup  of  molasses  may  be  mixed  with  the 
light  sponge  when  the  whole  wheat  flour  is  added. 

Oatmeal  Biscuit  or  Bread. 

One  cup  of  rolled  oats,  one  tablespoon  of  lard,  and  a 
little  salt.  Pour  on  two  cups  of  boiling  water.  Let  it 
stand  till  lukewarm ;  then  add  one-half  cup  of  molasses 
and  one  yeast  cake,  and  flour  enough  to  mold.  Let  it 
rise,  then  shape,  rise  again  and  bake. 


30  Home  Science  Cook  Book. 

Rolls. 

In  a  bowl  put  one  tablespoon  of  butter  or  lard,  one 
tablespoon  of  sugar,  one  teaspoon  of  salt,  and  one  pint 
of  scalding  hot  milk.  When  cool,  if  to  rise  over 
night,  add  one-quarter  yeast  cake,  softened  in  a  little 
water,  and  three  cups  of  flour.  In  the  morning,  or 
when  light,  add  to  this  sponge  about  three  cups  more 
of  flour,  or  enough  to  knead.  Let  rise  till  double  in 
bulk.  Then  shape,  put  in  pans,  rise  again,  and  bake. 

Crumpets  or  English  Muffins. 

Mix  like  rolls  without  adding  the  second  lot  of  flour. 
Bake  in  muffin  rings  on  a  hot  griddle,  and  turn  when 
half  done.  The  muffins  may  be  made  a  little  stiffer 
and  be  shaped  with  the  hands. 

Raised  Muffins. 

Mix  and  rise  like  rolls  without  adding  flour  the  second 
time.  When  light  add  two  or  three  eggs,  yolks  and 
whites  beaten  separately.  Bake  in  gem  or  muffin  pans. 

Quick  Bread. 

Use  the  same  proportions  as  for  rolls,  but  increase 
the  quantity  of  yeast,  using  two  or  three  cakes.  Thus 
it  may  be  made  and  baked  in  two  hours. 

Bread  Sticks. 

Use  well-risen  yeast  dough,  that  which  is  made  with 
milk  preferred.  Shape  in  small  balls,  then  roll  into 
sticks  a  foot  long.  Do  not  let  them  touch  each  other 
in  the  pan  while  rising.  Bake  till  crisp. 

Swedish  Rolls. 

Take  enough  dough  to  make  one  small  loaf,  roll  one- 


Bread.  31 

quarter  of  an  inch  thick,  spread  with  two  tablespoons 
of  soft  butter,  sprinkle  with  one-fourth  cup  of  sugar 
mixed  with  one  saltspoon  of  cinnamon  and  a  few 
currants  or  raisins.  Roll  like  jelly  cake,  cut  in  one- 
half  inch  slices,  lay  flat  in  a  pan,  rise  till  double  in 
size,  and  bake. 

Mush  Muffins. 

One  cup  of  milk,  scalded,  one  cup  of  hominy,  oat- 
meal, or  other  cooked  cereal,  one  teaspoon  of  butter, 
one  tablespoon  of  sugar,  one-half  teaspoon  of  salt,  one- 
quarter  of  a  yeast  cake,  about  one  pint  of  flour.  Mix 
thoroughly,  let  rise  over  night,  or  till  very  light,  then 
beat  well,  put  in  gem  pans.  Let  them  rise  till  double 
in  bulk,  and  then  bake  for  about  one-half  hour. 

Squash  or  Potato  Rolls. 

One  cup  of  scalded  milk,  one  tablespoon  of  butter, 
one  or  two  tablespoons  of  sugar,  one-half  teaspoon  of 
salt,  one  cup  of  sifted  squash  or  sweet  or  white  potato, 
one-fourth  to  one-half  yeast  cake.  Mix  with  three  to 
four  cups  of  flour,  or  till  stiff  enough  to  knead.  When 
smooth  let  it  rise  till  double,  then  shape,  rise,  and 
bake  like  ordinary  rolls.  Or  less  flour  may  be  used 
and  the  mixture  baked  in  muffin  pans. 

Fried  Rolls. 

Use  a  plain  milk  dough  or  the  zwieback  mixture. 
When  light  cut  out  with  a  spoon,  drop  into  hot  fat,  and 
cook  until  brown.  Or  shape  the  rolls  more  regularly 
and  leave  them  on  the  board  till  light  enough  to  fry. 

Buns  or  Raised  Doughnuts. 
Mix  together  one  ounce  of  butter,  one-quarter  cup 


32  Home  Science  Cook  Book. 

of  sugar,  one-half  teaspoon  of  salt,  one  cup  of  scalded 
milk,  one-quarter  to  one  yeast  cake  (according  to 
time),  and  one  pint  of  flour.  Let  rise  till  double  in 
bulk. 

Add  one-half  cup  of  sugar  mixed  with  one-quarter 
teaspoon  of  spice,  one-quarter  cup  of  fruit,  and  nearly 
one  pint  of  flour.  Knead  well,  let  rise  again,  shape, 
put  in  pans,  let  rise,  and  bake. 

Omitting  the  fruit  and  adding  one  egg,  the  same 
dough  may  be  used  for  raised  doughnuts. 

Zwieback. 

Scald  one  cup  of  milk ;  when  lukewarm  dissolve  in 
it  one  yeast  cake,  half  a  teaspoon  of  salt,  and  flour 
enough  to  make  a  soft  dough.  Let  it  rise  until  light ; 
then  stir  in  one  quarter  cup  of  melted  butter,  one- 
quarter  cup  of  sugar,  and  one  egg  unbeaten. 

Mix  thoroughly  and  add  enough  more  flour  to  shape 
it  into  a  loaf.  Let  it  rise  in  the  pan  until  very  light, 
then  bake  in  a  quick  oven,  and  when  nearly  done 
brush  over  with  sugar  dissolved  in  milk.  When  cold 
cut  in  one-half-inch  thick  slices  and  let  them  color  and 
dry  in  a  moderate  oven. 

German  Coffee  Bread. 

Cream  two- thirds  cup  of  white  sugar,  one  egg,  and 
two  ounces  of  butter.  Work  into  this  one  pint  of  light 
dough,  such  as  is  ready  to  mold  into  loaves.  The 
secret  of  success  is  in  the  thorough  mixing.  The 
result  must  be  a  creamy,  smooth  batter,  only  to  be 
had  by  beating.  Pour  into  a  shallow  buttered  cake 
pan.  Let  rise  again.  Sift  sugar  and  cinnamon  over 
the  top.  Bake  twenty  minutes  and  eat  warm. 


Bread.  33 

Cheese  Rolls. 

Into  light  bread  dough  work  a  tablespoon  of  butter. 
Make  into  round  cakes  with  a  biscuit  cutter.  Spread 
grated  cheese  over  the  tops  freely ;  double  and  bake 
when  very  light  again.  These  are  particularly  nice 
when  small  and  crisp,  and  served  with  salad. 

Raised  Dumplings  for  Stews. 

Bread  dough  made  with  shortening  and  well  risen 
may  be  cut  in  small  shapes  and  cooked  with  a  meat 
stew  for  dumplings.  Let  them  rise  a  little  while  after 
shaping,  put  into  the  boiling  stew,  cover  closely,  and 
cook  fifteen  minutes. 

Fried  Bread  Sticks. 

These  are  made  by  shaping  the  raised  bread  dough 
into  small  pipe- stem  rolls.  After  they  have  risen 
again  till  very  light,  drop  them  into  hot  fat  and  cook 
till  brown. 

Raised  Griddle  Cakes. 

Mix  one  cup  of  warm  milk,  one  tablespoon  of  butter, 
one  teaspoon  of  sugar,  one  half  teaspoon  of  salt,  one- 
fourth  yeast  cake,  and  one  cup  of  flour.  Let  it  rise 
over  night;  in  the  morning  add  one  egg,  yolk  and 
white  beaten  separately. 

Buckwheat  flour,  or  half  corn-meal  and  half  white 
flour,  may  be  used  in  the  same  way. 


34  Home  Science  Cook  Book. 


Quick  Doughs. 

General  Directions  for  Mixing. 

Arrange  fire  and  dishes  for  cooking,  measure  every- 
thing before  mixing  any,  sift  dry  materials,  add  liquids, 
mix  thoroughly,  and  cook  immediately. 

Two  or  three  even  teaspoons  of  baking  powder 
usually  are  equal  in  leavening  force  to  one  rounding 
teaspoon  of  cream  of  tartar  and  one-half  level  teaspoon 
of  soda,  or  to  one-half  teaspoon  of  soda  when  used  with 
one  cup  of  sour  milk  or  one  cup  of  molasses,  and  changes 
in  recipes  may  be  made  accordingly. 

The  use  of  sour  milk  has  been  condemned  because 
of  the  tendency  to  use  an  excess  of  soda  with  it.  But 
thick,  sour  milk  is  not  so  variable  in  acidity  after  all, 
and  the  use  of  one  even  teaspoon  of  soda  with  each 
pint  of  such  milk  is  safe  and  satisfactory.  Soda  is 
cheap  and  sour  milk  is  also,  while  cream  of  tartar  and 
baking  powder  are  expensive,  so  those  whose  income 
is  limited  do  well  to  master  this  process. 

For  the  convenience  of  the  average  family  the  fol- 
lowing recipes  all  have  a  pint  of  flour  or  meal  as  their 
basis.  Smaller  or  larger  quantities  are  easily  made. 

Once  the  general  proportions  and  the  office  of  each 
ingredient  are  learned,  it  is  easy  to  make  many  varia- 
tions. The  process  of  mixing  is  practically  the  same 
in  all  cases.  The  ingredients  are  mentioned  in  the 
order  in  which  they  are  to  be  put  together.  The  flour 
is  sifted  before  measuring  and  sifted  again  to  mix  the 
other  materials  with  it. 


Quick  Doughs.  35 

Butter,  beef  drippings,  or  other  fats  may  be  used 
according  to  the  appropriation  for  expenses. 

Biscuit. 

Sift  together  one  pint  of  flour,  three  teaspoons  of 
baking  powder,  one-half  teaspoon  of  salt.  Rub  one 
tablespoon  of  shortening  into  the  flour.  Mix  as  soft  as 
can  be  handled  with  two-thirds  cup  of  milk  or  water. 
Roll,  cut,  and  bake. 

Quick  Dumplings  for  Stews. 

Leave  out  the  shortening  in  the  biscuit  dough  and 
use  enough  milk  to  mix  soft ;  drop  from  the  spoon  into 
the  boiling  stew,  cover,  and  cook  rapidly  for  ten  minutes. 

Muffins. 

Sift  together  one  pint  of  flour,  two  teaspoons  of 
baking  powder,  one-half  teaspoon  of  salt,  and  one 
tablespoon  of  sugar.  Add  one  tablespoon  of  shorten- 
ing melted,  one  beaten  egg,  and  one  cup  of  milk.  Mix 
thoroughly  and  bake  quickly. 

Blueberry  Muffins. 

Take  the  same  quantities  as  for  muffins,  but  use  a 
little  less  milk  and  add  one  cup  of  blueberries. 

Chopped  apple  may  also  be  used  in  muffins. 

Tea  Muffins. 

Use  one-fourth  cup  each  of  sugar  and  shortening 
and  two  or  three  eggs  and  proceed  as  in  plain  muffins. 

Rye  Muffins. 

Sift  together  one  cup  each  of  rye  meal  and  white 
flour,  two  teaspoons  of  baking  powder  (or  one  of  cream 


36  Home  Science  Cook  Book. 

of  tartar  and  one-half  of  soda),  one-half  teaspoon  of 
salt,  and  one  tablespoon  of  sugar.  Mix  with  one 
beaten  egg  and  one  cup  of  milk. 

For  Graham  Muffins  substitute  graham  meal  for  rye. 

Graham  Drop  Cakes. 

Sift  together  one  and  one-half  cups  of  graham  meal, 
one-half  teaspoon  each  of  salt  and  soda,  one-fourth  cup 
of  brown  sugar.  Mix  into  a  stiff  batter  with  one  scant 
cup  of  sour  milk.  Drop  by  spoonfuls  on  a  buttered 
pan  and  bake  about  fifteen  minutes. 

Drop  Doughnuts. 

Sift  together  one  pint  of  flour,  two  teaspoons  of  bak- 
ing powder,  one-half  teaspoon  of  salt.  Add  one-half 
cup  of  sugar,  a  little  spice,  and  mix  into  a  soft  dough 
with  one  beaten  egg  and  one-half  cup  of  milk.  Flavor 
with  cinnamon  or  nutmeg.  Drop  by  teaspoonfuls  into 
hot  fat  and  fry  as  usual.  This  quantity  should  make 
about  two  dozen  balls. 

Shortcake. 

Sift  together  one  pint  of  flour,  three  teaspoons  of 
baking  powder,  and  one-half  teaspoon  of  salt.  Rub 
in  one-fourth  cup  of  butter.  Mix  into  a  soft  dough 
with  about  two-thirds  cup  of  sweet  milk.  Divide 
into  two  parts,  roll  each  to  fit  the  pan,  put  in  one, 
brush  with  melted  butter,  and  place  the  other  on  top, 
or  bake  in  two  pans  if  liked  more  crusty.  If  to  be 
baked  in  a  square  pan,  with  a  knife  dipped  in  melted 
butter  carefully  cut  across  the  cake  twice  each  way, 
dividing  it  into  nine  portions.  When  baked  each 
division  should  separate  readily.  Bake  twenty 
minutes  or  more. 


Quick  Doughs.  37 

Individual  shortcakes  are  made  by  cutting  like 
biscuits  and  putting  together  with  butter  between. 

Scones. 

Make  a  rich  biscuit  dough.  Roll  out  to  fit  a  round 
tin.  After  the  dough  is  in  the  pan  divide  in  quarters, 
cutting  almost  through  it.  Glaze  with  yolk  of  egg 
and  sugar. 

Apple  Dumplings. 

Roll  biscuit  or  shortcake  dough  till  one -half  inch 
thick,  or  divide  in  six  portions,  and  pat  each  into  a 
round  shape.  In  each  fold  an  apple  cored  and  pared. 
Steam  or  bake  forty-five  minutes,  or  till  the  apples 
are  soft.  Other  fruits  can  be  substituted  for  apples. 

Prune  Loaf. 

One-half  pound  of  prunes;  wash,  soak,  cook  in 
little  water  until  tender  enough  to  remove  the  stones. 
Cut  each  prune  into  quarters  and  add  one-half  cup  of 
sugar.  Make  dough  as  for  baking-powder  biscuits; 
roll  out  thin  and  so  that  the  length  is  twice  the 
breadth.  Spread  the  prunes  over  this,  keeping  within 
an  inch  of  the  edges.  Roll  like  jelly  cake,  pressing 
the  ends  firmly  so  that  the  fruit  cannot  escape.  Place 
the  roll  in  one  side  of  a  granite  pan,  pour  over  and 
around  it  one-half  cup  of  sugar,  a  pint  of  hot  water, 
and  a  tablespoon  of  butter.  Bake,  basting  frequently 
and  watching  closely  to  prevent  burning.  Add  more 
water  as  needed.  Serve  with  its  own  sauce  or  with 
the  addition  of  cream. 

Any  fruit  may  be  substituted  for  the  prunes. 

This  may  be  cut  in  slices,  like  the  Swedish  rolls, 
before  baking  when  time  is  limited. 


38  Home  Science  Cook  Book. 

Surprise  Rolls. 

Make  a  shortcake  dough.  Mince  cooked  chicken  and 
season  highly,  mix  with  a  thick  white  sauce ;  form  in 
small  finger-sized  rolls.  Wrap  each  with  a  thin  layer  of 
dough ;  bake  in  hot  oven ;  serve  hot  or  cold. 

Brown  Bread. 

Sift  together  one  pint  of  corn-meal,  one  pint  of  rye 
or  entire  wheat,  or  one  cup  of  rye  and  one  cup  of  white 
flour,  one  teaspoon  of  salt,  and  two  teaspoons  of  soda ; 
then  mix  with  one  pint  of  sour  milk  and  one  cup  of 
molasses  and  add  a  little  water  if  too  stiff. 

Grease  coffee  or  baking-powder  cans,  fill  them 
about  half  full  with  the  batter,  cover,  and  steam  three 
hours  or  longer. 

Corn  Cake. 

Sift  together  three-quarters  cup  each  of  corn-meal 
and  flour,  one-half  teaspoon  each  of  salt  and  soda,  and 
one  tablespoon  of  sugar.  Mix  with  one  beaten  egg 
and  one  cup  thick  sour  milk.  Bake  about  thirty  min- 
utes in  one  pan,  or  less  time  in  muffin  pans. 

Corn  Dodgers. 

Scald  corn-meal  with  an  equal  bulk  of  boiling  water, 
salt  slightly,  and  spread  in  a  thin  layer  in  a  well- 
buttered  shallow  pan.  Put  bits  of  butter  on  top,  and 
bake  for  half  an  hour  or  more. 

Scalded  Corn  Cake. 

Scald  one  cup  of  corn-meal  with  one  cup  of  boiling 
milk  or  water,  spread  one  tablespoon  of  melted  butter 
over  the  top,  and  leave  over  night.  Then  mix  with 
one  tablespoon  of  sugar,  two  beaten  eggs,  three- 


Quick  Doughs.  39 

fourths  cup  of  thick  sour  milk,  and  sift  in  one  cup  of 
flour  with  one-half  teaspoon  of  salt  and  one-half  tea- 
spoon of  soda.  Bake  in  muffin  pans  or  in  a  thin  sheet 
for  half  an  hour. 

Southern  Corn  Bread. 

Mix  one  and  three-fourths  cups  of  white  corn-meal, 
one-half  teaspoon  of  soda,  one-half  teaspoon  of  salt,  one 
egg,  one  cup  of  buttermilk,  and  two  tablespoons  of 
melted  butter.  Pour  in  a  hot  greased  pan,  and  cook  in 
moderate  oven  for  thirty  minutes,  or  until  a  rich  brown. 

Oatmeal  Gems. 

Pour  one  cup  of  boiling  water  over  one  cup  of  oat- 
meal, or  any  of  the  steam-cooked  cereals,  and  let  it 
stand  over  night.  Mix  one  cup  of  bread  flour,  two 
level  teaspoons  of  baking  powder,  and  one-half  teaspoon 
of  salt,  and  in  the  morning  add  this  to  the  soaked 
meal.  Add  milk  enough  to  make  a  batter  stiff  enough 
to  drop  from  the  spoon.  Bake  in  hot  buttered  gem 
pans  about  twenty  minutes. 

Egg  Bread,  Batter  Bread,  and  Spoon  Bread. 

One  of  the  delicious  things  in  Southern  cookery  is 
known  by  these  names  in  different  sections  of  the 
South.  It  offers  a  method  of  using  left-overs  in  the 
line  of  rice,  grits,  and  cereals.  Scald  a  cup  of  white 
corn-meal  with  one  cup  of  boiling  water.  Add  half  a 
teaspoon  of  salt,  a  cup  of  cooked  rice,  grits,  or  any 
other  cereal,  three  eggs  well  beaten,  two  teaspoons  of 
baking  powder,  one  and  a  half  cups  of  milk.  Bake  in 
an  earthen  dish  until  firm  like  a  baked  custard.  It  is 
sometimes  prepared  in  a  thin  sheet,  but  is  usually  two 
inches  thick. 


40  Home  Science  Cook  Book. 

Pop-Overs. 

Into  a  bowl  put  one  cup  of  flour,  one  cup  of  milk, 
one  egg,  and  a  saltspoon  of  salt.  Put  in  the  egg 
beater  and  stir  gently  for  a  moment ;  then  beat  vigor- 
ously until  perfectly  mixed  and  full  of  air.  Have  the 
gem  pans  already  buttered,  and  fill  them  even  full 
with  the  mixture ;  bake  in  a  moderate  oven  for  a  half 
hour  or  longer.  Each  cake  should  be  at  least  twice  as 
large  as  when  it  went  into  the  oven,  and  dry  and  crisp 
all  over.  If  taken  out  too  soon  they  will  shrivel  and 
be  moist  and  flabby. 

For  variety  use  half  rye  or  all  entire  wheat  flour  in 
place  of  white  flour. 

Put  a  quarter  of  an  apple  or  a  piece  of  banana  into 
each  pop-over  cup  before  putting  into  the  oven.  The 
batter  will  rise  around  and  nearly  cover  the  fruit. 

These  may  be  served  with  sauce  for  dessert. 

Maize  Muffins. 

Beat  together  three-fourths  cup  of  flour,  one  salt- 
spoon  of  salt,  one  egg,  one  cup  of  milk.  Last,  add 
one  cup  of  cerealine  or  cream  of  maize.  Bake  in  pop- 
over  cups  or  round  gem  pans. 

Yorkshire  Pudding. 

Beat  together  till  smooth  one  cup  of  milk,  one-half 
cup  of  flour,  two  eggs,  and  one-fourth  teaspoon  of  salt. 
Bake  like  pop-overs  in  cups,  or  in  one  shallow  pan, 
basting  several  times  with  the  fat  from  roast  beef. 
Serve  with  the  meat. 

For  a  breakfast  or  luncheon  dish  add  one-half  cup  of 
bits  of  meat  from  a  roast  and  serve  with  any  left-over 
gravy  or  tomato  sauce. 


Quick  Doughs.  41 

Graham  Gems. 

The  oven  must  be  considerably  hotter  than  for  any 
other  cooking.  Place  iron  gem  pans  on  this  hot  stove, 
and  while  they  are  heating,  stir  the  graham  flour  and 
water  (and  a  pinch  of  salt  added)  constantly  and 
vigorously,  mixed  to  about  the  consistency  of  fritter- 
batter.  When  the  pans  are  so  hot  as  to  melt  immedi- 
ately a  'bit  of  butter  dropped  in  them,  turn  in  the 
batter,  filling  each  pan  even  full.  Then  wait  till 
the  batter  begins  to  form  into  little  bubbles  around 
the  edge  of  each  gem  pan.  Just  when  bubbles  en- 
tirely surround  each  pan,  without  stirring  or  shaking 
the  bread  mixture  in  the  least,  transfer  the  pans  to 
the  hot  oven.  There  is  hardly  any  danger  of  having 
an  oven  too  hot.  After  this  the  oven  must  not  be 
opened  for  twenty  minutes,  because  it  is  heat  that 
raises  the  bread,  and  it  must  not  be  slackened.  Prac- 
tise will  do  much  for  a  graham  roll  maker. 

Rhode  Island  Corn  Cakes. 

Use  the  fine  white  Rhode  Island  corn-meal,  not  gran- 
ulated. Just  dampen  with  boiling  water,  first  mixing 
in  a  little  salt,  one  saltspoon  to  one  cup  of  meal.  Thin 
with  cold  milk,  but  have  them  stiff  enough  to  keep 
their  shape  on  the  griddle.  Drop  in  small  oval  forms 
in  a  hot  griddle,  greased  with  butter  or  salt  pork  fat. 
When  brown  put  a  bit  of  fat  on  top  and  turn  over,  and 
when  done  place  them  in  the  oven  a  few  minutes.  If 
mixed  just  right,  they  will  puff  up  and  stay  up,  and  be 
very  light  and  sweet. 

Griddle  Cakes. 

Into  one  pint  of  sifted  flour  mix  one-half  teaspoon 


42  Home  Science  Cook  Book. 

of  salt,  three  teaspoons  of  baking  powder,  and  one 
teaspoon  of  sugar.  Beat  two  eggs  until  they  are  very 
light,  turn  into  them  one  cup  of  milk,  but  do  not  stir 
much,  as  that  destroys  the  lightness  of  the  eggs.  Stir 
the  egg  and  milk  mixture  into  the  flour,  add  two 
tablespoons  of  melted  butter,  beat  well,  and  then  add 
enough  more  milk  to  make  a  batter  about  like  thick 
cream.  Beat  the  batter  vigorously  and  especially  be- 
fore each  frying. 

To  secure  the  crisp  edges  and  texture  of  a  regular 
fritter,  use  considerable  fat  and  fry  the  cakes  in  an 
ordinary  spider,  dropping  the  batter  from  t  a  spoon  in 
small  portions  into  the  hot  fat ;  but  for  the  smooth, 
delicate,  brown  surface  similar  to  that  of  an  oven- 
baked  cake,  use  a  large  griddle,  which  must  be  made 
uniformly  hot,  and  then  rub  the  surface  all  over  with 
a  bit  of  ham  or  pork  rind  held  on  a  fork,  leaving  just 
the  merest  film  of  grease.  This  coating  of  grease, 
being  free  from  moisture  that  always  accompanies 
butter,  will  form  no  steam  bubbles,  which,  as  they 
burst,  leave  a  bare  spot  on  the  griddle  and  an  un- 
browned  spot  on  the  cake.  Drop  the  batter  from  the 
end  of  the  spoon,  making  the  cakes  round  and  of  uni- 
form size.  When  full  of  bubbles  and  before  they 
look  dry  on  the  top,  turn  them  over  with  a  cake  turner 
or  a  broad  knife.  If  any  portion  of  the  batter  spatters 
out  on  the  edge,  push  it  immediately  up  to  the  cake 
that  there  may  be  no  waste  and  no  ragged  edges. 
When  they  stop  puffing,  they  are  usually  brown  and 
done. 

With  a  new  soapstone  griddle,  no  greasing  will 
be  required.  Many  people  prefer  to  rub  a  common 
griddle  with  salt,  using  no  fat  whatever,  and  if  the 


Quick  Doughs.  43 

griddle  is  smooth  and  hot,  the  cakes  will  not  stick,  but 
they  lack  the  flavor  which  the  fat  gives  them. 
Serve  with  butter  or  maple  or  fruit  sirup. 

Steamed  Bread. 

Put  stale  bread,  loaves,  slices,  rolls,  or  muffins,  in  a 
steamer  over  rapidly  boiling  water.  Be  careful  in 
removing  the  cover  not  to  let  water  drip  on  the  bread. 

Another  way  of  reheating  bread  is  to  dip  the  crust 
of  the  bread  quickly  in  water,  and  put  in  a  covered  pan 
in  the  oven  for  a  few  minutes. 

Toast. 

Cut  stale  bread  in  thin,  even  slices,  not  over  one- 
fourth  inch  thick.  Place  them  in  a  fine  wire  broiler, 
and  move  the  broiler  over  a  clear  fire,  or  under  the 
broiling  burner  of  a  gas  range,  and  turn  often,  until 
the  bread  is  a  uniform  golden-brown  color.  Let  the 
moisture  dry  out  before  the  outside  browns,  then  the 
toast  is  crisp  throughout  and  does  not  become  flabby 
afterward. 

Toast  for  Garnishing. 

Cut  the  bread  into  rounds  with  a  large  cake-cutter 
before  toasting,  or  remove  the  crusts  and  cut  into 
oblong  pieces ;  or  cut  into  small  squares  or  diamonds. 
For  a  border,  cut,  after  toasting,  into  inch  and  a  half 
squares,  and  then  diagonally  into  triangles. 

Rye  Cakes  in  Cream. 

Make  a  quick  biscuit  of  half  rye  meal.  Roll  thin, 
cut  in  squares,  and  bake.  Split  while  warm  and  put 
into  thickened  cream  or  a  white  sauce,  and  serve. 


44  Home  Science  Cook  Book. 

Milk  Toast. 

Put  a  pint  of  milk  into  a  large  saucepan,  add  an 
ounce  of  butter,  and  let  the  milk  scald.  Have  the 
bread  toasted  till  very  dry,  but  not  burned.  Put  the 
slices  in  the  milk  and  heat  till  quite  soft.  Remove  to 
a  dish  and  pour  the  milk  over  them. 

Cream  Toast. 

Make  a  thin,  white  sauce.  Dip  the  dry  toast  quickly 
in  hot  salted  water  or  milk ;  put  it  in  a  deep  dish  and 
pour  the  thickened  cream  over  each  slice.  Or  thicken 
hot,  thin  cream  with  flour  mixed  smooth  with  cold 
cream.  Use  one  tablespoon  of  flour  for  each  cup  of 
cream  and  cook  at  least  ten  minutes. 

Rye  and  graham  muffins,  corn  cake,  and  brown 
bread  may  be  cut  in  convenient  pieces,  toasted,  and 
served  in  a  white  sauce.  These  should  not  stand  long 
after  dipping,  as  they  incline  to  crumble  more  than 
raised  bread. 

Brewis. 

Use  stale  bread,  white  or  brown,  or  a  mixture. 
Prepare  in  a  buttered  saucepan,  or  a  pudding  dish  in 
the  oven,  or  in  a  double  boiler.  Cut  or  break  the 
bread  in  convenient  pieces,  cover  with  milk,  and  cook 
gently  until  soft,  adding  more  milk  as  it  is  absorbed. 
Use  butter  and  salt  if  needed. 

The  shape  of  the  bread  will  be  less  distinct  than  in 
toast,  but  should  not  be  too  pasty. 

Continental  Toast. 

Beat  one  or  two  eggs  for  each  cup  of  milk  and  add 
one-fourth  teaspoon  of  salt  and  one  teaspoon  of 
sugar.  Dip  slices  of  stale  bread  in  this,  and  pile 


Quick  Doughs.  45 

them  up  on  a  plate.  When  all  are  done,  moisten  any 
hard  parts  again.  If  soaked  too  much  the  slices  will 
break,  for  this  reason  the  pieces  should  not  be  very 
large.  Brown  one  side  and  then  the  other  on  a  hot 
greased  griddle  or  frying-pan.  Serve  in  place  of 
griddle  cakes. 

Crumbs. 

For  bread  sauce  and  for  most  puddings  the  white 
portion  of  a  stale  loaf  is  preferred.  Remove  the  crusts 
and  grate  the  loaf,  or  break  in  sections  and  rub  them 
together.  The  crusts  and  odds  and  ends  not  suitable 
for  croutons  should  be  dried,  rolled,  and  sifted.  The 
oven  should  be  moderate  so  that  the  crusts  will  be- 
come crisp  without  browning.  Two  grades  of  crumbs 
should  be  kept  —  fine  ones  for  croquettes,  and  coarser 
ones  for  stuffing  and  escallops.  A  meat  chopper  will 
grind  the  bread  fine  with  less  effort  than  a  rolling 
pin.  Bread-crumbs  are  best  for  croquettes  and  most 
stuffings.  Cracker  crumbs  are  preferable  for  the  top 
of  anything  which  must  cook  a  long  time. 

Buttered  Crumbs. 

Melt  one  to  two  ounces  of  butter  for  each  cup  of 
crumbs.  Stir  the  crumbs  in  the  butter  till  it  is  all 
absorbed  and  every  crumb  has  a  share. 

Croutons. 

These  should  be  made  from  stale  bread,  cut  into 
slices  about  one-third  of  an  inch  thick,  then  into  dice. 
They  may  be  browned  in  the  oven  or  cooked  in 
butter  in  a  frying-pan,  tossing  them  about  until 
slightly  browned  or  fried  in  deep  fat. 


46  Home  Science  Cook  Book. 


Eggs. 

Boiled  Eggs. 

Put  eggs  in  a  saucepan  of  cold  water  and  heat.  By 
the  time  the  water  boils  the  eggs  will  be  ready  to  eat. 

Or  put  the  eggs  in  boiling  water  and  place  the  dish 
containing  them  where  the  water  will  keep  hot,  but  can- 
not boil.  In  five  minutes  the  white  will  be  soft  and  jelly 
like.  In  ten  minutes  the  yolk  will  begin  to  be  firm. 
Water  at  180°  is  about  right  for  cooking  eggs.  Much 
depends  upon  the  age  of  the  egg.  The  fresher  the 
egg,  the  longer  it  takes  to  reach  a  given  degree  of 
hardness. 

For  hard  eggs  cook  in  water  of  moderate  heat  for 
half  an  hour  or  longer. 

Poached  or  Dropped  Eggs. 

Break  raw  eggs  and  turn  into  a  cup  without  break- 
ing the  yolk.  Then  slip  gently  into  a  shallow  pan  of 
salted  boiling  water.  A  small  quantity  of  lemon  juice 
or  vinegar  in  the  water  aids  in  keeping  the  egg  in 
good  shape.  With  a  sgpon  dip  some  of  the  water 
over  the  egg  that  it  may  be  cooked  evenly  on  top. 
When  the  white  is  firm  take  up  the  eggs  with  a  skim- 
mer and  place  on  a  slice  of  toast.  Egg  poachers  or 
muffin  rings  are  used  for  the  same  purpose. 

Eggs  may  be  poached  in  milk,  or  in  soup  stock, 
tomato  sauce,  or  any  gravy  which  afterwards  is 
poured  over  the  toast  on  which  they  are  to  be  served. 

The  toast  may  be  spread  with  melted  cheese  or  with 
any  minced  meat  or  fish,  such  as  anchovy  paste.  A 
poached  egg  may  be  served  on  a  fishball. 


47 

Eggs  Poached  with  Tomatoes. 

Cut  in  small  pieces  one  onion  and  three  tomatoes 
and  a  small  green  pepper.  Cover  with  water  and  stew 
until  well  done.  Strain  through  a  colander  and  add 
a  teaspoon  of  sugar,  with  salt  to  taste. 

Pour  this  into  a  frying-pan.  Break  five  eggs  care- 
fully into  the  hot  liquid.  When  the  eggs  are  suffi- 
ciently firm,  serve  all  together. 

Baked  Dropped  Eggs. 

Cut  stale  bread  into  slices  three-fourths  of  an  inch 
thick,  then  cut  into  rounds  with  a  large  round  cutter, 
having  as  many  pieces  of  bread  as  the  number  of 
eggs  to  be  cooked.  From  the  center  of  the  bread  cut 
out  a  little  of  the  soft  part,  and  toast  the  round  pieces 
a  golden  brown  on  each  side.  Butter  a  large  shallow 
plate  and  put  in  the  toasted  rounds ;  break  an  egg  into 
the  center  of  each  piece  of  toast,  being  careful  not  to 
break  the  yolk.  Sprinkle  each  egg  with  salt  and 
pepper,  put  on  small  pieces  of  butter,  and  pour  a  little 
cream  or  milk  between  the  rounds  of  bread.  Bake 
until  the  egg  is  cooked,  in  a  moderate  oven. 

Shirred  Eggs. 

Butter  egg  shirrers  or  ramekins.  Break  an  egg 
into  each,  season  slightly,  and  bake  until  the  whites 
are  firm.  The  dishes  may  be  lined  with  crumbs  or 
chopped  ham  or  cheese  or  parsley  before  putting  in 
the  eggs. 

Eggs  Baked  with  Cheese. 

Spread  slices  of  toast,  slightly  hollowed  out  in  the 
centre,  with  grated  cheese,  seasoned,  and  moistened 
with  milk.  Break  an  egg  into  a  cup,  and  turn  on 


48  Home  Science  Cook  Book. 

each  slice,  keeping  the  yolk  whole.  Put  a  bit  of  butter 
or  a  teaspoon  of  cream  on  top,  and  bake  for  eight  or 
ten  minutes. 

Baked  Eggs  with  Ham. 

Into  one  cup  of  thick  white  sauce  stir  one  cup  of 
finely  minced  ham.  Add  a  little  pepper,  and  salt  if 
needed.  Heap  this  in  the  center  of  a  hot  platter. 
Heat  and  butter  six  small  earthen  cups,  break  an  egg 
into  each,  and  bake  in  a  pan  of  hot  water  until  the  egg 
is  firm.  Slip  them  out  of  the  cups  around  the  meat. 

Buttered  Eggs. 

Allow  one  teaspoon  of  butter  to  each  egg,  and  melt 
it  in  an  omelet  pan.  When  hot,  break  and  slip  in  the 
eggs  and  let  them  cook  till  firm,  turning  when  half 
done.  Do  not  allow  them  to  brown.  Add  a  little 
more  butter  if  needed  to  prevent  the  egg  from  stick- 
ing. Serve  with  brown  butter  sauce. 

Fried  Eggs. 

Use  a  quantity  of  ham  or  bacon  fat.  Break  the 
eggs  into  a  saucer,  slip  them  in  and  dip  the  fat  over 
them  just  as  water  is  dipped  over  poached  eggs. 

Eggs  Scrambled  with  Onion. 

Melt  two  tablespoons  of  butter  in  the  saucepan,  and 
cook  in  it  one  tablespoon  of  finely  chopped  onion 
directly  over  the  fire  till  yellow.  Have  three  or  four 
eggs  slightly  beaten  with  one-half  cup  of  milk,  and 
seasoned  with  salt  and  pepper.  Turn  this  mixture 
into  the  butter  and  onion,  set  the  pan  over  hot  water, 
and  cook  till  thickened,  stirring  often.  The  flakes  of 
yellow  and  white  may  be  distinct  or  the  whole  blended. 


Eggs.  49 

The  onion  may  be  omitted,  or  other  flavors  substituted, 
such  as  asparagus,  peppers,  mushrooms,  green  peas, 
etc. 

Coddled  Eggs. 

Allow  one-fourth  cup  of  milk  for  each  beaten  egg, 
and  cook  together  in  a  double  boiler,  like  a  soft  cus- 
tard, till  it  thickens.  Then  season  and  serve  on  but- 
tered toast. 

Creamed  Eggs. 

Have  ready  one  cup  of  hot  white  sauce  seasoned  as 
desired.  Mix  in  the  beaten  yolks  of  three  eggs  and 
cook  over  hot  water  till  it  begins  to  thicken,  then  fold 
in  the  egg  whites  beaten  stiff.  Cook  till  firm,  and 
serve  hot,  heaped  on  slices  of  buttered  toast. 

Goldenrod  Eggs. 

Chop  the  whites  of  three  or  four  hard-boiled  eggs, 
and  mix  with  one  cup  of  white  sauce,  seasoning  as 
desired.  Pour  over  strips  or  rounds  of  toast.  Rub 
the  yolks  of  the  eggs  through  a  strainer  over  the 
whole. 

Eggs  in  Cases. 

Line  buttered  cups  with  a  paste  made  of  chopped 
cooked  meat  or  fish,  bread-crumbs,  milk,  and  beaten 
egg.  Drop  a  raw  egg  in  the  center  of  each,  cover  with 
the  paste,  and  put  the  cups  in  a  steamer  to  cook  for  half 
an  hour  or  till  the  eggs-  are  firm.  Turn  out  of  the 
molds  and  serve  hot.  Hard-boiled  eggs  may  be  used 
as  a  garnish.  A  white  sauce  may  or  may  not  be  served 
with  these.  Chicken,  veal,  lamb,  ham,  or  fish  can  be 
used  in  this  fashion. 


50  Home  Science  Cook  Book. 

Egg  Timbales. 

Beat  four  eggs,  mix  with  one  cup  of  milk  or  stock, 
season  highly  with  salt,  pepper,  and  onion  juice. 
Strain  into  small  molds  and  steam  or  bake  until  firm. 
Turn  out  and  serve  hot  with  a  tomato  or  mushroom 
sauce. 

Meat  or  Egg  Timbales. 

Fill  buttered  molds  lightly  with  alternate  layers  of 
meat  and  stale  bread-crumbs.  Gradually  pour  in  the 
egg  timbale  mixture  and  cook  until  firm.  Turn  out 
and  serve  with  a  sauce. 

Stuffed  Eggs. 

Boil  six  eggs  thirty  minutes.  Remove  the  shells 
and  cut  carefully  lengthwise.  Remove  the  yolks  and 
put  the  two  whites  of  each  egg  together  that  they  may 
not  become  mixed.  Rub  tlje  yolks  through  a  gravy 
strainer  and  add  to  them  three  teaspoons  of  cold 
boiled  ham  chopped  fine  and  mashed  to  a  powder,  a 
few  drops  of  onion  juice  or  any  favorite  ketchup  or 
sauce,  and  enough  melted  butter  to  moisten  the  mix- 
ture to  a  smooth  paste.  Fill  the  whites  just  level  with 
the  mixture,  press  the  two  halves  together,  being  care- 
ful to  fit  them  just  where  they  were  cut.  Add  the 
remainder  of  the  yolk  mixture  to  a  white  sauce.  Pour 
this  over  the  eggs,  sprinkle  lightly  with  fine,  buttered 
cracker  crumbs  and  bake  a  few  minutes  or  until  the 
crumbs  are  slightly  colored. 

Egg  Baskets. 

Shell  hard-boiled  eggs,  cut  a  slice  from  either  end, 
and  cut  in  halves  crosswise.  Rub  the  yolks  smooth,  add 
an  equal  bulk  of  fine  chopped  meat  or  fish.  Moisten 


Eggs.  51 

with  melted  butter ;  season  with  salt,  pepper,  mustard, 
etc.  Shape  in  balls  like  yolks  and  place  in  the  baskets. 
Serve  with  white  sauce  and  garnish  with  toast-points ; 
or  use  cold  for  salads  or  for  picnics. 

Curried  Eggs. 

Dip  rounds  of  toast  in  a  curry  sauce ;  on  each  slice 
put  half  a  hard-boiled  egg  cut  lengthwise,  cut  side 
down,  and  pour  the  remainder  of  the  sauce  over  the 
eggs. 

Eggs  with  Fish. 

Take  what  is  left  of  boiled  or  baked  fresh  fish,  re- 
move the  bones  and  skin,  and  warm  it  in  hot  milk 
enough  to  moisten.  Turn  it  out  on  a  platter.  Poach 
three  or  four  eggs  and  lay  them  on  the  fish.  Mix  one 
tablespoon  of  chopped  parsley,  a  few  grains  of  cayenne, 
and  a  little  salt  with  two  tablespoons  of  butter  melted. 
Pour  this  evenly  over  the  eggs,  and  serve  at  once  and 
very  hot. 

Scotch  Eggs. 

Shell  six  hard-boiled  eggs  and  cover  with  a  paste 
made  of  one-half  cup  of  stale  bread-crumbs  cooked  soft 
in  one-half  cup  of  milk,  one  cup  of  lean  boiled  ham 
minced  very  fine  and  seasoned  with  cayenne  and  one- 
fourth  teaspoon  of  mustard  and  one  raw  egg  beaten. 

Roll  slightly  in  fine  bread-crumbs  and  fry  in  hot 
deep  fat  a  delicate  brown.  These  are  nice  for  picnics, 
or  to  serve  with  salads. 

Egg  Cutlets. 

Boil  eggs  twenty  minutes,  and  when  quite  cold  shell 
them  and  cut  in  two  lengthwise.  Have  ready  one 


52  Home  Science  Cook  Book. 

tablespoon  of  butter  melted  and  on  a  hot  plate,  add 
to  it  a  little  salt  and  pepper ;  one  egg  beaten  with  one 
tablespoon  of  cold  water  on  another  plate,  and  fine  dry 
bread-crumbs  on  still  another.  Dip  the  egg  halves 
first  in  the  melted  butter,  then  in  egg,  then  in  crumbs, 
and  fry  in  deep  fat.  Serve  with  curry  sauce. 

Omelet. 

Beat  two  eggs  slightly ;  add  one  saltspoon  of  salt 
and  half  as  much  pepper,  and  two  tablespoons  of  milk, 
water,  stock,  or  fruit  juice.  Pour  into  the  omelet  pan 
in  which  one  tablespoon  of  butter  has  been  melted. 
Shake  gently,  and  with  a  fork  or  palette  knife  roll  or 
scrape  toward  one  side  of  the  pan.  When  creamy  turn 
on  to  the  other  side,  and  when  slightly  colored,  serve 
at  once. 

Omelet  Souffle  or  Puffy  Omelet. 

Separate  the  yolks  and  whites  of  two  eggs.  Beat 
the  whites  stiff,  add  the  yolks  and  beat  again ;  add  two 
tablespoons  of  milk,  season  with  salt  and  pepper  and 
pour  into  a  small  frying-pan  in  which  one  teaspoon  of 
butter  has  been  melted.  Shake  the  pan  gently  to  pre- 
vent sticking ;  when  firm,  fold  and  serve  immediately. 

Variations  in  Omelets. 

From  one-fourth  to  one-half  cup  of  any  hot  meat  or 
vegetable  minced  and  seasoned  may  be  mixed  with  an 
omelet  before  cooking,  or  be  folded  into  it  just  before 
serving. 

Asparagus  Omelet. 

The  tender  tops  are  preferred,  and  after  cooking 
should  be  drained  and  heated  in  butter. 

Use  cauliflower,  celery,  etc.,  in  the  same  way. 


Eggs.  53 

Bacon  Omelet. 

Cook  an  omelet  in  bacon  fat  instead  of  butter,  and 
serve,  garnished  with  crisp  curls  of  bacon. 

Bread  Omelet. 

Soak  one-half  cup  of  crumbs  in  one-half  cup  of  milk, 
and  mix  with  the  eggs  before  cooking. 

Cheese  Omelet. 

Parmesan,  Gruyere,  or  any  dry  cheese  may  be 
grated  and  sprinkled  over  the  omelet  before  folding. 

Cheese  may  be  added  to  the  bread  omelet. 

Creamy  Omelet. 

Mix  one-half  cup  of  white  sauce  with  an  omelet  before 
cooking,  and  pour  another  half  cup  around  it  before 
serving. 

Ham  Omelet. 

Sprinkle  fine  chopped  ham  over  the  egg  mixture  as 
soon  as  it  is  put  in  the  frying-pan. 

Jelly  Omelet. 

Sweeten  the  omelet  slightly  when  mixing,  and 
spread  one  or  two  tablespoons  of  warm  jelly  over  it 
before  folding 

Macedoine  Omelet. 

Have  ready  a  mixture  of  vegetables,  hot  and 
seasoned,  and  fold  into  an  omelet. 

Oyster  Omelet. 

Parboil,  drain,  and  cut  up  the  oysters,  and  serve  in 
and  around  the  omelet. 


54  Home  Science  Cook  Book. 

Parsley  Omelet. 

Put  one  tablespoon  chopped  parsley  in  the  omelet 
before  cooking1. 

Spanish  Omelet. 

Fold  in  a  mixture  of  tomato,  mushrooms,  and  green 
peppers  stewed  in  a  little  butter,  or  serve  with  a 
Spanish  sauce. 

Tomato  Omelet. 

Fry  three  slices  of  bacon  crisp,  remove  it,  and  in 
the  same  fat  cook  one  sliced  onion  until  light  brown. 
Beat  three  eggs  slightly,  season  with  cayenne,  add 
three  tablespoons  of  thick  stewed  tomato,  the  fried 
onions,  and  the  crisp  bacon,  finely  crumbled.  Turn 
into  a  greased  omelet  pan,  and  pick  it  up  with  a  fork 
as  the  egg  thickens,  then  let  it  color  slightly,  roll  over, 
and  turn  out  on  a  hot  platter. 


Other  recipes  for  dishes  suitable  for  breakfast  will 
be  found  under  "  Luncheon  "  and  under  "  Dinner." 


Luncheon. 


Luncheon. 


Luncheon  is  the  meal  at  which  to  use  up  left-overs. 
Ability  to  use  left-overs  wisely  indicates  wide  culinary 
knowledge  on  the  part  of  housekeeper  or  cook.  The 
second  appearance  of  any  article  of  food  should  not 
suggest  the  first,  nor  should  much  time  or  new 
material  be  expended  in  its  preparation. 

It  is  not  necessary  to  have  a  different  recipe  for 
each  special  kind  of  meat,  fish,  or  vegetable,  but  rather 
to  classify  all  recipes  under  a  few  heads,  and  then 
adapt  the  material  at  hand  to  the  general  process. 

Soups,  stews,  hashes,  scallops,  croquettes,  fritters, 
salads,  timbales,  and  souffles  are  standard  processes, 
and  once  the  general  formula  is  learned  almost  any 
material  may  be  used  for  each. 

It  is  seldom  wise  for  a  household  employing  few 
helpers  to  buy  new  material  to  convert  into  elaborate 
"made  dishes,"  but  often  from  several  bits  an  at- 
tractive entre'e  may  be  evolved  with  little  labor. 

If  the  material  is  limited  it  may  be  extended  mar- 
velously  by  the  judicious  use  of  milk,  eggs,  crumbs, 
and  seasoning. 

Unless  there  is  milk  or  stock,  few  soups  are 
possible. 

Stews  require  time  for  preparation,  salads  imply  the 
use  of  something  green,  fritters  and  croquettes  mean 
frying,  and  souffles  are  undesirable  when  eggs  are 
four  cents  apiece.  Thus  we  may  select  the  one  dish 
best  adapted  to  our  conditions. 

57 


58  Home  Science  Cook  Book. 


Emergency  Luncheons. 

SOMETIMES  we  read  of  menus  evolved  under  pres- 
sure, or  at  short  notice,  from  the  contents  of  cup- 
boards which  rival  Mother  Hubbard's  in  barrenness. 
Many  of  these  feasts  would  be  impossible  without  the 
lamp  of  a  genie  or  the  aid  of  a  fairy  godmother. 

A  cold  chicken  or  a  portion  of  a  leg  of  mutton  is 
usually  an  essential  upon  which  to  build  such  repasts, 
but  there  may  be  occasions  when  even  such  viands  are 
wanting.  For  her  own  peace  of  mind  every  house- 
keeper should  be  prepared  to  meet  the  common  emer- 
gencies which  may  be  the  result  of  heavy  storms, 
sudden  company,  or  the  failure  of  expected  supplies. 

One  shelf  of  the  storeroom  (not  too  easily  accessible) 
should  contain  a  dozen  or  more  assorted  cans,  chosen 
with  special  reference  to  the  preparation  of  a  full 
meal  on  short  order.  With  these  should  be  kept  a  card 
of  plain  directions,  for  one's  ideas  sometimes  vanish  on 
such  occasions.  This  shelf  should  be  kept  strictly  for 
emergency  use,  and  restocked  as  soon  as  exhausted. 

Such  a  resort  is  not  essential  for  the  city  house- 
keeper, for  the  corner  grocery  will  supply  her  needs  at 
short  notice ;  but  it  is  a  great  comfort  in  the  country 
house,  where  the  nearest  grocery  may  be  miles  away, 
and  its  supplies  not  of  the  best. 

Some  housekeepers  pride  themselves  on  never 
serving  canned  foods,  considering  their  use  an  indica- 
tion of  inefficiency.  Others  are  not  yet  convinced  of 
the  wholesomeness  of  canned  foods,  and  therefore 
decry  their  continual  use.  The  cost  of  such  foods  of 


Emergency  Luncheons.  59 

the  best  quality  prevents  their  use  in  other  house- 
holds. But  none  of  these  objections  are  valid  in  the 
case  of  emergencies. 

No  one  would  claim  that  canned  foods  are  to  be 
chosen  when  fresh  ones  are  available,  but  the  ease 
in  keeping  them  and  quickness  of  preparation  are 
great  advantages  at  times. 

Among  the  most  useful  canned  foods  are  the  sal- 
mon, shrimp,  and  chicken  for  fish  and  flesh ;  the  corn, 
peas,  tomatoes,  and  celery  for  vegetables;  peaches, 
cherries,  and  grated  pineapple  for  fruits.  The  shelf 
should  be  supplied  with  one  or  two  cans  of  each  class. 
Where  milk  is  not  easily  procured,  a  few  cans  of 
evaporated  cream  are  desirable.  This  is  unsweetened, 
and  therefore  may  be  used  for  soups.  Other  things 
convenient  in  the  household  at  any  time,  and  which 
should  be  kept  on  hand,  are  prepared  flour,  gelatin, 
beef  extract,  dried  herbs,  mushroom  ketchup,  or  some 
good  table  sauce.  A  cooked  salad  dressing  may  be 
kept  indefinitely,  while  a  mayonnaise  is  quickly  pre- 
pared when  eggs,  oil,  and  vinegar  are  available. 

Butter,  sugar,  eggs,  potatoes,  crackers,  stale  bread, 
rice,  and  macaroni  usually  are  to  be  found  in  a  store 
closet  otherwise  bare. 

Canned  salmon  or  chicken  will  give  us  croquettes 
or  a  casserole  with  rice,  or  may  be  served  with  a  curry 
sauce  in  a  border  of  rice,  or  with  a  cream  sauce  on 
toast.  Canned  chicken  soup  may  be  served  as  it 
comes,  or  used  like  stock  in  more  elaborate  soups. 

Peas  may  be  served  plain  or  sifted,  and  made  into  a 
chartreuse  or  timbale,  or  into  a  cream  soup.  Aspara- 
gus may  be  used  in  the  same  ways. 

The  tomato  can  is  one  of  our  most  faithful  allies. 


60  Home  Science  Cook  Book. 

It  may  give  us  a  plain  tomato  soup,  or  the  mock 
bisque,  or  a  sauce  to  serve  with  rice,  macaroni,  or 
meat,  or,  combined  with  gelatin,  we  have  the  tomato 
jelly  salad,  available  when  green  salads  are  not. 

With  a  supply  of  canned  fruit  and  prepared  flour  a 
wide  range  of  desserts  is  possible.  The  prepared  flour 
may  be  obtained  in  small  packages,  or  may  be  made  at 
home  by  mixing  the  usual  proportions  of  flour  and 
baking  powder.  Then  it  is  easy  to  have  steamed  roly 
poly  pudding,  fruit  dumplings,  and  shortcakes. 

By  the  substitution  of  the  strained  fruit  pulp  and 
juice,  or  the  grated  pineapple  for  orange  juice  in  an 
orange  jelly  or  charlotte,  we  may  obtain  several 
varieties  of  fruit  sponges  or  jellied  fruits. 

Thus  it  is  easy  to  see  how  our  emergency  shelf  may 
provide  several  different  menus  —  as  below.  The  last 
probably  requires  more  time  for  preparation  than  is 
usually  at  our  command  in  most  emergencies,  but 
serves  to  show  the  possibilities  of  our  dozen  tin  cans. 

Consomme  Royal. 

Salmon  Loaf. 

Timbale  of  Green  Peas. 

Peach  Dumplings. 


Scalloped  Salmon. 
Croustades  of  Asparagus. 

Chicken  Salad. 
Pineapple  Sponge. 


Green  Pea  Soup. 
Casserole  of  Chicken. 

Corn  Pudding. 
Tomato  Jelly  Salad. 
Apricot  Shortcake. 


The  School  Lunch  Basket.  61 


The  School  Lunch  Basket 

FEW  public  schools  are  as  yet  prepared  to  provide 
lunches  on  their  premises,  though  several  successful 
experiments  will  encourage  other  towns  and  cities  to 
do  likewise.  But  for  many  children  in  city  and  coun- 
try the  distance  from  home  is  so  great,  or  the  school 
sessions  so  long,  that  the  lunch  basket  is  a  necessity. 

The  child  who  spends  most  of  his  day  in  a  school- 
room, not  too  well  ventilated,  requires  a  lunch  very  dif- 
ferent from  that  he  might  take  for  an  all  day  excursion 
in  the  open  air.  The  food  should  be  simple  in  quality 
and  limited  in  quantity ;  there  should  not  be  a  great 
variety  in  any  one  lunch,  but  throughout  the  week  or 
month  there  should  be  constant  change,  that  nothing 
becomes  monotonous.  Too  often  the  lunch  baskets 
are  filled  with  sweetmeats  rather  than  substantial  aia- 
ticles  of  food,  yet  it  is  as  easy  to  prepare  the  latter 
as  the  former,  and  to  put  them  in  attractive  form. 

The  element  of  surprise  will  give  relish  to  food  that 
would  be  little  appreciated  otherwise,  and  may  be 
managed  by  diplomacy  on  the  part  of  the  mother,  or 
whoever  packs  the  basket.  Do  not  ask  a  child  at  the 
breakfast  table  what  he  will  have  for  lunch,  and  then 
pack  it  before  his  eyes. 

A  lunch  basket  must  be  well  aired  over  night;  if 
napkins  and  crumbs  are  allowed  to  remain  in  it  until 
the  next  day's  lunch  is  packed,  odors  and  flavors  will 
invariably  remain  to  affect  the  next  food  packed  in  the 
basket.  Nor  is  it  appetizing  to  have  one  article  of 
food  placed  in  such  close  neighborhood  to  another  that 


62  Home  Science  Cook  Book. 

one  adheres  to  the  other,  or  the  flavors  mingle.  Paraf- 
fin paper  wrapped  around  sandwiches  and  cakes  will 
keep  each  distinct,  moist,  and  in  good  shape. 

It  is  quite  possible  to  plan  twenty  different  lunches 
and  thus  give  a  complete  change  every  day  in  a 
month,  and  the  order  may  be  varied  when  the  same 
articles  are  used  a  second  time. 

Almost  endless  changes  may  be  made  in  the  filling 
of  a  sandwich.  A  cup  custard  is  digestible  and  nourish- 
ing if  not  overcooked ;  simple  puddings  may  be  cooked 
in  cups,  and  thus  be  in  convenient  form  for  the  lunch 
basket.  Fruit,  raw  or  cooked,  is  always  in  order,  even 
in  cold  weather ;  canned  fruits  are  carried  easily  in  a 
jelly  tumbler;  milk  or  lemonade  maybe  packed  in  a 
flask  or  wide-mouthed  bottle  with  a  screw  top.  Let 
the  child  have  a  special  spoon,  which  is  put  back  in  the 
basket  as  soon  as  washed,  then  it  is  always  ready  and 
the  family  spoons  do  not  get  scattered. 

The  lunches  suggested  will  serve  to  show  how  great 
a  variety  may  be  obtained  from  ordinary  materials. 

1.  Corned  beef,  graham  muffins,  buns,  milk. 

2.  Egg  sandwiches,  wafers,  glass  of  canned  fruit* 

3.  Buttered  rolls,  Dutch  cheese,  chocolate  cake. 

4.  Sliced  ham,    bread  and  butter,    ginger  cookies, 
baked  apple. 

5.  Fishballs,  graham  bread,  bananas. 

6.  Cheese  sandwich,  cookies,  apples. 

7.  Cold    roast    beef,    bread    and    butter,    molasses 
gingerbread. 

8.  Potato  salad,  rolls,  cup  custard. 

9.  Sandwiches  (deviled  ham),  pickles,  rice  pudding. 
10.  Tongue,  rolls,  apple  turnovers. 


Sauces.  63 


Sauces. 

SAUCES  are  appetizing  dressings  for  food,  usually  in 
liquid  form.  Fruit  sauces  have  been  considered  in  the 
previous  pages  and  pudding  sauces  will  follow  the 
puddings.  Meat  and  fish  sauces  are  given  here  be- 
cause they  are  essential  in  preparing  many  of  the  made 
dishes  suitable  for  luncheon. 

A  "  sauce  "  is  possible  when  there  is  no  gravy,  for 
it  may  be  made  of  any  extraneous  substances  which 
will  improve  the  flavor  of  the  meat. 

Gravy,  pure  and  simple,  is  the  juice  and  fat  of  the 
meat  extracted  in  the  process  of  cooking  and  carving. 

The  ingredients  required  for  most  sauces  are  fat, 
liquid,  thickening,  and  seasoning. 

The  fat  may  be  that  belonging  to  the  meat,  or 
butter,  or  oil,  or  cream. 

The  liquid  is  stock  from  meat,  fish,  or  fowl,  or  water, 
or  milk,  or  fruit,  or  vegetable  juices. 

The  thickening  may  be  flour,  arrowroot,  cornstarch, 
or  bread-crumbs,  or  eggs,  or  vegetable  pulps. 

The  seasoning  may  include  salt,  the  standard  condi- 
ments, and  many  meat,  fish,  and  vegetable  flavors.  In- 
stead of  mingling  too  many,  it  is  better  to  use  to-day  a 
pinch  of  sweet  herbs,  to-morrow  some  chopped  onion, 
and  next  time  a  little  parsley  or  strained  tomato. 

There  are  two  foundation  sauces,  the  white  and  the 
brown,  or  as  the  French  say,  blanc  and  roux. 

It  is  a  saving  of  labor  to  keep  a  jar  of  butter  and  flour 
cooked  together  to  use  in  white  sauce,  and  a  smaller 
one  of  browned  butter  and  flour  for  brown  sauces. 


64  Home  Science  Cook  Book. 

Sometimes  the  butter  and  flour  are  rubbed  together 
uncooked,  stirred  into  the  hot  milk  in  a  double  boiler, 
and  cooked  for  at  least  fifteen  minutes. 

When  it  is  desirable  to  use  less  fat,  the  flour  should 
be  mixed  with  a  little  cold  milk,  and  blended  with  the 
remainder,  which  should  be  scalding  hot,  and  the 
whole  thoroughly  cooked. 

A  general  formula  which  will  cover  most  sauces 
calls  for  two  tablespoons  of  fat,  two  tablespoons  of 
flour,  and  one  cup  of  liquid. 

Vary  according  to  circumstances;  for  example,  if 
the  liquid  is  cream  use  less  fat;  if  it  is  tomato  or 
onion  pulp  less  flour  will  be  required. 

Process  of  Mixing. 

Melt  the  fat  in  a  suitable  agate  saucepan,  put  in 
.the  flour,  stir  till  the  mixture  bubbles  all  over,  cool 
slightly,  then  gradually  add  the  hot  or  cold  liquid, 
beating  in  each  addition  before  putting  in  more.  • 

Brown  sauces  are  made  by  first  browning  the  fat, 
then  adding  the  flour  and  letting  that  brown,  and 
when  the  right  shade  of  color  is  gained  adding  the 
liquid.  Butter  browns  sooner  than  other  fats.  A  few 
drops  of  caramel  will  intensify  the  color  if  the  liquid 
has  been  put  in  too  soon.  The  proportion  of  flour 
should  be  slightly  increased  for  the  brown  sauce. 
Constant  beating  renders  the  sauce  smooth  and  glossy 
as  nothing  else  can  make  it. 

If  it  should  not  be  of  the  right  thickness  —  if  too 
thin,  cook  slowly  for  a  few  moments;  if  thick,  add 
more  liquid.  Bread  flour  thickens  more  than  pastry 
flour,  and  corn-starch  more  than  either. 

Any  sauce  or  gravy  thickens  while  cooling  —  even 


Sauces.  65 

the  short  time  between  cooking  and  serving  makes  a 
noticeable  difference.  Allowance  must  also  be  made 
for  the  evaporation,  which  takes  place  if  a  saucepan  of 
gravy  is  allowed  to  stand  for  a  few  moments  uncov- 
ered, or  even  for  making  the  sauce  in  a  broad  shallow 
pan,  instead  of  a  smaller  deep  one. 

Next,  season  it  to  suit  the  taste.  Powdered  season- 
ings, like  salt,  pepper,  and  mustard,  may  be  mixed 
with  the  dry  flour  before  it  is  put  in  the  fat.  Chopped 
onions  may  be  fried  in  the  fat  before  the  flour  is 
added.  In  general,  it  is  better  to  season  mildly  than 
too  highly.  Such  seasonings,  as  mushrooms,  lobster, 
celery,  shrimps,  capers,  etc.,  are  previously  prepared 
and  put  into  the  sauce  not  long  before  serving. 

French  cooks  often  leave  a  sauce  in  a  double  boiler 
for  an  hour  or  more  until  much  of  the  fat  rises  to  the 
top  and  may  be  removed. 

White  Sauce. 

Two  tablespoons  of  butter  and  two  tablespoons  of 
flour  to  each  cup  of  milk.  Or  one  ounce  of  butter  and 
one-half  ounce  of  flour  to  each  half  pint  of  milk.  One- 
fourth  teaspoon  of  salt  and  a  few  grains  of  pepper. 

Thick  Sauce  for  Croquettes  or  Souffles. 

Make  like  White  Sauce  using  only  one-half  cup  of 
milk. 

Thickening  for  Soups. 

Cook  flour  and  fat  together  in  the  same  way  as  for 
sauces,  adding  a  double  quantity  of  liquid  or  more 
when  that  is  already  thickened  with  the  pulp  of  vege- 
tables, etc. 


66  Home  Science  Cook  Book. 

Drawn  Butter  Sauce. 

Use  water  or  meat  or  fish  broth  instead  of  milk  in  a 
white  sauce  and  add  another  equal  portion  of  butter, 
cut  in  bits  just  before  serving. 

Bechamel  Sauce. 

For  liquid,  use  half  milk,  half  highly  seasoned  white 
stock  and  proceed  as  for  white  sauce. 

Brown  Sauce. 

Melt  and  brown  two  tablespoons  of  butter,  then 
brown  in  it  three  tablespoons  of  flour.  Cool,  and  add 
one  cup  of  brown  stock. 

Cream  Sauce. 

Thicken  thin,  hot  cream  by  adding  flour  blended 
with  a  little  cold  milk,  and  cook  twenty  minutes  in  a 
double  boiler. 

Allemand  Sauce. 

Blend  the  yolk  of  an  egg  well  beaten  and  one  tea- 
spoon of  lemon  juice  with  Bechamel  sauce. 

Asparagus  Sauce. 

Add  cooked  asparagus  heads  to  a  white  sauce,  or  use 
the  pulp  in  place  of  part  of  the  liquid. 

Caper  Sauce. 

Mix  one-fourth  cup  of  capers  with  drawn  butter. 

Chopped  parsley,  olives,  or  cucumber  pickles  may 
be  used  in  the  same  way  with  white  or  brown  sauces. 

Celery  Sauce. 

Cook  one-half  cup  of  celery  cut  in  dice  till  tender, 
and  add  to  one  cup  of  white  sauce. 


Sauces.  67 

Curry  Sauce. 

Use  from  one  teaspoon  to  one  tablespoon  of  curry, 
mixing  it  with  the  flour  and  butter  of  a  white  or 
brown  sauce. 

Egg  Sauce. 

Add  to  a  white  sauce  or  to  drawn  butter  one  or  two 
hard-boiled  eggs  sliced  or  chopped. 

Maize  Sauce. 

When  ready  to  serve  stir  into  a  white  sauce  one  cup 
of  popped  corn.  Serve  it  with  boiled  fowl  as  a  gar- 
nish around  the  bird,  and  put  a  sprinkling  of  dry 
popped  corn  on  the  edge. 

Lobster,  Oyster,  or  Shrimp  Sauce. 

To  one  cup  of  white  sauce  add  one-half  cup  of  the 
fish  parboiled,  and  cut  in  small  pieces. 

Mushroom  Sauce. 

To  either  white  or  brown  sauce  add  half  a  can  of 
mushrooms,  cut  in  slices  or  quarters.  Fresh  mush- 
rooms stewed  may  be  used  instead  of  canned  ones.  Or 
mushroom  stalks  may  be  stewed  in  stock  which  is 
strained  and  used  for  the  sauce. 

Soubise  Sauce. 

Use  half  milk  or  stock  and  half  pulp  from  onions 
boiled  and  rubbed  through  a  strainer. 

Spanish  Sauce. 

In  two  ounces  of  butter  cook  until  tender  a  small 
onion  and  a  green  pepper  cut  fine.  Next  add  one- 
fourth  cup  of  flour,  and  cook  till  frothy,  and  gradually 
mix  with  one  pint  of  strained  tomato,  or  half  tomato 


68  Home  Science  Cook  Book. 

and  half  stock.     Season  with  salt  and  pepper.     A  few 
mushrooms  may  be  added. 

Tomato  Sauce. 

Melt  one  ounce  of  butter;  add  two  tablespoons  of 
flour,  cook  till  it  bubbles,  stirring  all  the  time,  then 
add  one  cup  of  strained  tomato,  or  half  tomato  and  half 
stock.  Season  with  salt,  pepper,  and  onion  juice.  Or 
first  cook  a  small  onion  chopped  fine  in  the  butter 
until  it  begins  to  grow  yellow  before  adding  the  flour. 

Tomato  Cream  Sauce. 

Combine  equal  quantities  of  white  and  tomato 
sauces.  Or  add  a  speck  of  soda  to  one  cup  of  sea- 
soned strained  tomato,  and  with  it  reduce  one  cup  of 
thick  white  sauce. 

Bread  Sauce. 

Cook  one-half  cup  of  fine  white  stale  bread-crumbs, 
a  slice  of  onion,  and  three  cloves  in  one  and  one-half 
cups  of  milk  thirty  minutes.  Rub  through  a  strainer 
if  the  crumbs  are  large.  Add  two  tablespoons  of 
butter,  one-half  teaspoon  of  salt  and  a  speck  of  paprika. 
If  too  thick  add  a  little  more  milk. 

Serve  with  game,  eggs,  etc.  Garnish  with  one-half 
cup  of  coarse  crumbs  browned  in  butter. 

Maitre  d'  Hotel  Butter. 

Cream  an  ounce  of  butter,  and  add  a  little  salt  and 
pepper,  one  teaspoon  of  fine  chopped  parsley,  and  one 
tablespoon  of  lemon  juice. 

Brown  Butter. 

Brown  one  ounce  of  butter  in  a  frying-pan,  and  mix 


Sauces.  69 

with  it  one  tablespoon  of  vinegar  or  lemon  juice,  and 
one  teaspoon  of  Worcestershire  or  similar  sauce.  Season 
with  salt  and  pepper  if  needed.  Pour  over  broiled  fish. 

Dutch  or  Hollandaise  Sauce. 

Cream  one-fourth  cup  of  butter.  Beat  yolks  of  two 
eggs  in  a  saucepan,  add  two  tablespoons  of  lemon 
juice  and  one-fourth  cup  of  hot  water,  a  saltspoon  of 
salt,  and  a  few  grains  of  cayenne.  Place  the  saucepan 
over  the  fire  and  stir  constantly  until  it  is  quite  thick. 
Then  quickly  stir  in  the  creamed  butter,  and  serve  at 
once. 

Cucumber  Sauce. 

Pare  two  cucumbers.  Cut  lengthwise  in  quarters, 
and  cut  off  the  edge  containing  the  seeds  if  they  are 
large ;  then  chop  fine,  and  squeeze  quite  dry  through 
cheese-cloth.  Season  with  salt,  paprika,  and  vinegar, 
and  stir  in  one-half  cup  of  thick  cream  whipped  stiff. 
This  is  especially  suitable  for  broiled  fish. 

Horseradish  Sauce. 

Make  like  the  cucumber  sauce,  using  one-fourth  cup 
of  grated  horseradish  in  place  of  the  cucumbers.  Or 
add  the  horseradish  to  a  Hollandaise  sauce.  Or  the 
horseradish  may  be  steeped  in  water  or  stock,  which  is 
used  for  a  sauce. 

Pickle  Sauce. 

Rub  one  ounce  of  butter  to  a  cream.  Add  one-half 
teaspoon  of  salt,  a  speck  of  cayenne  pepper,  and  one 
tablespoon  of  finely  chopped  sour  pickle.  If  the  pickle 
is  not  sour,  add  one  tablespoon  of  vinegar.  Spread 
the  sauce  over  chops  or  fish. 


70  Home  Science  Cook  Book. 

Bearnaise  Sauce. 

Heat  two  tablespoons  of  tarragon  vinegar  and  two 
of  water,  and  steep  in  it  a  slice  of  onion.  Cream  one- 
half  cup  of  butter  till  very  light.  Beat  the  yolks  of 
four  eggs  slightly,  add  one- half  teaspoon  of  salt  and 
one  saltspoon  of  paprika.  Remove  the  onion  and  add 
the  hot  liquid  to  the  egg.  Cook  over  the  fire,  stirring 
constantly  until  it  is  thick  and  smooth.  Lift  it  up 
frequently  and  stir  well  from  the  bottom.  Often  the 
heat  in  the  thickened  portion  is  sufficient  to  cook 
the  remainder.  When  all  thickened  add  the  creamed 
butter,  a  fourth  at  a  time,  and  stir  each  portion  until 
well  blended.  Serve  it  on  broiled  steak  or  chops. 

For  fish,  add  one  tablespoon  each  of  fine  chopped 
onion,  pickles,  and  parsley. 

This  sauce  may  be  used  cold  in  place  of  mayonnaise 
for  salads. 

Mint  Sauce. 

Spearmint  is  preferred,  though  peppermint  is  some- 
times used.  It  should  be  young  and  fresh,  well 
washed  and  drained,  or  dried  on  a  cloth,  and  chopped. 
The  chopped  mint  is  then  mixed  with  sugar,  either 
brown,  granulated,  or  powdered,  the  latter  extracting 
the  juices  more  rapidly.  After  this  has  stood  for  a 
time,  vinegar  is  added,  and  the  whole  left  for  an  hour 
or  two  before  serving. 

These  proportions  may  be  varied:  One-half  cup  of 
chopped  mint,  one-fourth  cup  of  sugar,  one  cup  of 
vinegar. 

Mixed  Mustard  for  Cold  Meats. 
Cream  one  ounce  of  butter  and  one  tablespoon  of 


Sauces.  71 

sugar.  Add  two  tablespoons  of  mustard  mixed  with 
one  tablespoon  of  salt.  Beat  one  egg  very  light  and 
beat  it  into  the  creamed  mixture.  Heat  half  a  cup  of 
vinegar  to  boiling  point,  stir  it  in  quickly,  and  if  it 
does  not  thicken  the  egg,  set  the  bowl  over  boiling 
water  a  few  minutes,  stirring  constantly  until  thick. 

Gravy  for  Roast  Meats. 

Gravy  for  roast  meats  is  made  in  the  same  manner 
as  the  standard  sauce. 

If  water  has  not  been  added  during  the  process  of 
roasting,  the  liquid  in  the  pan  when  the  meat  is  taken 
up  consists  of  fat  with  a  browned  sediment.  When  a 
roast  has  been  rubbed  with  flour,  some  of  it  is  washed 
off  by  basting  and  settles  with  the  juices  under  the  fat. 
After  the  fat  is  drained  off,  a  few  spoonfuls  of  gravy 
may  be  made  by  the  addition  of  a  little  water  and  no 
more  thickening.  Usually,  however,  more  gravy  is 
wanted.  In  that  case  after  removing  the  bulk  of  the 
fat  put  a  pint  of  hot  water  in  the  pan  and  let  it  stand 
on  top  of  the  stove  for  a  few  moments  to  soften  any 
dried  juices  which  may  adhere ;  then  scrape  off  every 
bit,  for  this  is  the  stock  for  the  gravy.  Put  one-fourth 
cup  of  the  warm  fat  in  a  saucepan,  cook  with  it  an 
equal  amount  of  flour,  and  gradually  add  the  stock,  and 
season  with  salt  and  pepper.  This  is  far  easier  than 
to  make  the  gravy  in  the  dripping  pan,  or  to  mix  the 
flour  with  cold  water. 


72  Home  Science  Cook  Book. 


Soups. 

Two  classes,  milk  soups  and  stock  soups,  will  include 
practically  all  kinds  that  are  served. 

Vegetables  are  combined  with  either  milk  or  meat 
stock,  and  often  with  both.  Occasionally,  however, 
fruit  or  vegetable  pulp  and  juice  are  used  for  a  soup 
without  either  stock  or  milk. 

The  many  varieties  of  soup  get  their  names  from  the 
different  materials  used  to  give  flavor  and  substance. 

Stock  is  the  broth  resulting  from  long,  gentle  cook- 
ing in  water  of  meat,  poultry,  or  fish.  Pieces  of  tough 
muscle  and  bone,  such  as  shin,  neck,  ox  tails,  and 
calves'  heads,  which  would  be  of  little  value  if  prepared 
in  any  other  way,  are  used  for  soups.  The  meat  must 
be  free  from  taint  and  be  scraped  or  wiped  clean.  If 
cut  in  small  pieces,  a  greater  proportion  of  nutriment 
will  be  extracted  by  the  water,  and  raw  meat  will 
yield  more  than  that  already  cooked. 

There  should  be  about  twice  as  much  meat  as  bone. 
From  one  pint  to  one  quart  of  cold  water  is  used  for 
each  pound  of  meat  and  bone.  About  one-fourth 
pound  of  mixed  vegetables  is  allowed  for  each  pound 
of  meat.  These  should  be  added  with  other  season- 
ings after  the  meat  has  cooked  for  three  hours.  Mixed 
herbs  and  spices  tied  in  a  bit  of  cheese-cloth  may  be 
removed  from  the  stock  when  enough  flavor  has  been 
extracted.  Salt  may  be  put  in  at  first. 

Smoked  or  salted  or  very  fat  meat  in  any  large 
quantity  is  undesirable,  although  sometimes  a  bit  of 
ham  or  bacon  is  used  for  flavor. 


Soups.  73 

The  flesh  of  full  grown  animals  and  fowls  gives  more 
flavor  and  nutriment  than  that  of  younger  ones,  but 
the  bones  of  young  creatures  yield  a  larger  proportion 
of  nutriment. 

For  clear  soups  the  froth  should  be  removed  from 
the  top  of  the  kettle  as  it  rises,  but  when  nutriment 
is  the  chief  end,  the  stock  should  not  be  skimmed. 

Stock  should  cook  slowly  for  four  hours  or  more, 
and  then  be  strained  and  cooled  quickly.  When  a 
large  quantity  is  made  it  should  be  put  in  quart  jars 
and  the  layer  of  fat  on  top  left  undisturbed  till  the 
soup  is  used.  Such  stock  will  keep  in  a  cool  place 
for  several  days. 

Stock  from  Left-Overs. 

The  raw  or  cooked  bones  and  trimmings  from  roasts 
and  steaks,  the  water  in  which  fresh  meat,  poultry, 
rice,  or  any  young  vegetables  have  been  cooked,  and 
odd  bits  of  parsley,  celery,  onion,  and  carrot  may  be 
combined  to  make  a  stock  useful  for  sauces  and  hashes 
as  well  as  for  soups. 

The  cooking  of  such  soup  stock  may  be  intermittent ; 
to-day's  remnants  may  be  scalded  and  cooled,  more 
added  to-morrow,  and  the  whole  again  scalded,  and  on 
the  third  day  the  cooking  continued  longer  and  the 
stock  strained  for  use. 

Sauces  and  gravies  are  really  condensed  soups,  and 
a  cupful  left  over  may  be  thinned  with  milk  or  water 
in  which  meat  or  vegetables  were  boiled,  even  that 
from  young  turnip,  cabbage,  or  onions  may  be  used. 

A  chopped  onion  and  grated  carrot  boiled  in  the 
water  in  which  meat  has  been  cooked,  after  the  fat  is 
removed,  will  provide  an  acceptable  soup. 


74  Home  Science  Cook  Book. 

Seasoning  materials  like  curry  and  celery  salt,  used 
judiciously,  will  make  savory  soups  from  food  mate- 
rial often  wasted. 

Bouillon. 

This  is  generally  made  from  beef,  but  sometimes 
from  chicken  or  clams  or  oysters.  It  should  be  some- 
what like  beef  tea,  hence  little  or  no  bone  is  used,  and 
vegetables  are  often  omitted  and  the  meat  is  seldom 
browned. 

Four  pounds  of  beef  cut  in  small  pieces  are  covered 
with  three  quarts  of  cold  water,  heated  gradually  and 
cooked  slowly  for  four  hours.  During  the  last  hour 
any  desired  seasoning  is  added.  The  liquid  is  strained 
and  cooled  and  the  fat  removed  before  reheating. 

Bouillon  is  usually  served  in  cups.  Brown  stock  and 
consomme*  are  often  substituted  for  bouillon  proper. 

Brown  Stock. 

Proceed  as  for  bouillon,  but  use  some  bone  and 
brown  a  little  of  the  meat  in  the  marrow  from  the 
bone.  For  four  pounds  of  meat  add  one  pound  of 
mixed  vegetables.  These  should  be  cut  fine,  and  some 
of  the  onion  and  carrot  browned  in  the  hot  fat  with 
the  meat.  The  preferred  flavor  is  that  of  many  vege- 
tables, herbs,  and  spices  rather  than  of  any  one. 

White  Stock. 

Chicken,  veal,  or  white  fish  will  yield  a  white  stock. 
No  seasonings  that  would  discolor  are  used. 

Consomme. 

Make  like  brown  stock,  but  use  half  veal  and  half 
beef,  and  cook  a  fowl  on  top.  When  tender,  the  fowl 


OF    THE 

UNIVERSITY 

OF 

Soups.  75 

should  be  removed  and  used  for  salad,  croquettes,  or 
timbales. 

Part  of  the  meat  and  vegetables  may  be  browned,  or 
some  caramel  added  to  give  color  and  flavor. 

Consomme  is  usually  cleared  and  served  thin  with  a 
garnish  of  a  single  vegetable  or  combinations,  or 
of  noodles,  royal  custard,  macaroni,  or  other  Italian 
paste. 

The  garnish  gives  the  name  to  the  consomme. 

Clear  Soups. 

After  stock  has  been  strained  and  cooled,  the  por- 
tion next  the  fat  often  may  be  used  without  further 
clearing,  while  the  thicker  portion  below  may  serve 
for  brown  sauces  or  thickened  soups. 

Clearing  soup  is  a  wasteful  process,  but  is  sometimes 
desirable. 

After  removing  all  fat,  with  each  quart  of  cold  stock 
put  the  white  of  one  egg  beaten  slightly  and  more  sea- 
soning if  required.  Sometimes  one-fourth  pound  of 
raw  beef  chopped  fine  is  used  to  aid  in  the  clearing 
and  to  give  a  fresh  flavor  of  meat. 

The  kettle  should  be  placed  where  it  will  heat  gradu- 
ally and  the  mixture  be  stirred  until  near  the  boiling 
point,  then  allowed  to  cook  gently  for  twenty  minutes. 
If  the  stock  boils  rapidly  the  egg  will  be  broken  in 
small  flakes,  making  the  liquid  cloudy  instead  of  clear. 
All  bits  of  solid  substance  should  unite  with  the  egg 
in  a  thick  scum.  After  that  is  removed  the  stock 
should  be  strained  through  a  cloth. 

Quick  Bouillon. 

Tie  in  a  piece  of  cheese-cloth  a  small  onion  cut  fine, 


76  Home  Science  Cook  Book. 

half  a  bay-leaf,  a  blade  of  mace,  two  or  three  cloves 
and  peppercorns,  and  cook  this  in  three  pints  of  water 
for  half  an  hour,  or  till  reduced  to  one  quart.  Then 
add  one  teaspoon  of  beef  extract,  season  with  salt,  and 
pour  over  the  rice,  royal  custard,  or  other  garnish 
placed  in  the  tureen. 

Macaroni,  Vermicelli,  or  Noodle  Soup. 

Cook  one- fourth  cup  of  macaroni  or  other  Italian 
paste  until  tender,  then  add  to  one  quart  of  hot  brown 
stock. 

Julienne  Soup. 

To  one  quart  of  stock  add  one-half  cup  of  mixed 
cooked  vegetables  cut  in  strips,  cubes,  or  fancy  shapes. 

Consomme  Royale. 

Beat  one  egg  slightly,  add  two  tablespoons  of  milk, 
water,  or  stock,  season  with  salt  and  pepper,  and  strain 
into  a  cup.  Set  in  water  and  steam  or  bake  until  firm. 
Cool  and  cut  in  slices  and  then  into  fancy  shapes,  and 
add  to  one  quart  of  consomme.  This  custard  may  be 
flavored  with  grated  cheese  or  chopped  parsley.  Part 
of  it  may  be  colored  green  or  pink,  and  thus  give  a 
varied  garnish  for  the  consomme. 

Cream  Soups. 

These  are  a  combination  of  the  white  or  cream  sauce 
with  vegetable  pulp  or  white  stock,  or  with  both. 

Such  soups  are  rather  heavy  for  dinner,  but  are 
suitable  for  the  main  dish  at  luncheon. 

The  vegetables  are  cooked  till  soft,  rubbed  through 
a  strainer,  and,  except  potatoes,  are  used  with  part  or 
all  of  the  water  in  which  they  were  cooked. 


Soups.  77 

The  proportion  of  thickening  varies  with  the  density 
of  the  pulp  used,  but  even  beans  and  potatoes  need  a 
little  flour  to  hold  liquid  and  pulp  smoothly  together. 

A  speck  of  soda  mixed  with  the  milk  before  scald- 
ing will  prevent  curdling  after  combining  with  other 
materials.  To  be  at  their  best,  cream  soups  should 
not  be  prepared  long  before  serving. 

More  hot  milk  may  always  be  added  if  the  soup  is 
too  thick.  Beaten  egg  mixed  in  just  before  serving 
will  remedy  undue  thinness. 

A  garnish  of  unsweetened  whipped  cream  may  be 
put  on  the  soup  after  it  is  in  the  tureen. 

The  quantities  given  here  are  for  one  quart  of  soup, 
which  will  serve  four  or  more  persons. 

Cream  of  Asparagus. 

Reserve  the  tips  from  one  can  of  asparagus,  cover 
the  stalks  with  water,  add  a  slice  of  onion,  and  cook 
for  half  an  hour ;  then  strain.  There  should  be  one 
pint  or  more  of  liquid.  To  this  add  one  pint  of  white 
sauce,  the  tips  of  the  asparagus,  and  salt  and  pepper 
as  desired.  Use  fresh  asparagus,  after  cooking  in  the 
same  way. 

Carrots,  Cauliflower,  Celery,  Corn,  Cucumbers,  Let- 
tuce, Mushrooms,  Spinach,  Summer  Squash,  Turnips, 
and  Watercress  may  be  prepared  like  the  asparagus. 

Onion  Soup. 

Peel  and  slice  four  large  onions,  scald,  and  drain. 
Cover  with  cold  water,  and  simmer  till  very  soft. 
Mash  through  a  vegetable  strainer,  add  one  cup  of 
milk,  and  heat  again.  Cook  one  tablespoon  of  flour  in 
one  tablespoon  of  butter,  and  gradually  add  the  liquid 
from  the  onion  till  smooth  and  thin  enough  to  pour 


78  Home  Science  Cook  Book. 

into  the  soup.  Season  with  one  teaspoon  of  salt  and 
one  saltspoon  of  pepper.  Beat  one  egg,  add  one  cup 
of  cream,  and  stir  in  quickly  as  it  is  taken  from  the 
fire. 

Cream  of  Tomato,  or  Mock  Bisque  Soup. 

Stew  tomato,  canned  or  fresh,  with  a  few  pepper- 
corns and  bits  of  bay-leaf,  mace,  parsley,  etc.,  for 
half  an  hour,  then  strain.  Add  one  saltspoon  of  soda 
for  each  pint  and  mix  with  an  equal  quantity  of  thin 
white  sauce  and  one  cup  of  hot  cream. 

Cream  of  Green  Peas. 

Peas  that  are  too  old  and  hard  for  the  table  may  be 
used  in  soup.  Cook  one  quart  of  peas  in  one  pint  of 
gently  boiling  water  till  soft.  Mash  through  a  sieve 
with  the  water.  Add  one  pint  of  white  sauce.  Season 
with  one-half  teaspoon  each  of  salt  and  sugar,  one- 
fourth  teaspoon  of  pepper,  and  if  too  thick  add  more 
hot  milk. 

In  the  same  way  prepare  Lentils,  Black  Beans,  and 
Split  Peas  after  soaking  and  cooking  for  five  or  six 
hours.  From  one-half  to  one  whole  cup  of  dried  peas 
or  beans  will  be  needed  for  each  quart  of  soup. 

Baked  beans  combined  with  some  gravy  from  roast 
meat,  flavored  with  tomato  ketchup,  and  reduced  with 
water  to  the  right  consistency,  make  a  good  soup. 
Thin  slices  of  lemon  and  hard-boiled  eggs  often  are 
used  to  garnish  such  soups. 

Cream  of  Potato. 

Mix  one  cup  of  mashed  potato  with  one  pint  of  hot 
milk ;  add  one  cup  of  white  sauce,  flavor  with  salt, 


Soups.  79 

pepper,  celery  salt,  and  onion  juice.     Half  potato  and 
half  white  turnip  also  makes  a  good  soup. 

Cream  of  Chestnuts. 

Mix  one  cup  of  cooked  and  sifted  chestnuts  with  one 
pint  of  white  stock  and  one  pint  of  white  sauce. 

Cream  of  Chicken. 

In  one  pint  of  chicken  stock  cook  one-fourth  cup  of 
chopped  celery  and  onion  for  fifteen  minutes,  or  season 
with  celery  salt  and  onion  juice.  Mix  the  stock  with 
an  equal  quantity  of  hot  white  sauce.  Season,  strain, 
and  serve. 

For  a  garnish  use  fine  chopped  parsley  or  yolks  of 
hard-boiled  eggs  rubbed  through  a  strainer. 

This  soup  may  be  made  thinner,  and  a  little  tapioca 
or  sago  cooked  in  it  until  transparent. 

Cream  of  Fish. 

The  head  and  bones  of  a  three-pound  cod  or  haddock 
will  yield  a  pint  or  more  of  stock.  Use  this  in  place 
of  the  chicken  stock  above  and  omit  the  celery. 

Cream  of  Cheese. 

To  one  quart  of  cream  of  chicken,  omitting  celery 
and  onion,  add  one-half  cup  of  grated  cheese  and  a 
speck  of  soda.  Season  with  salt  and  paprika.  Blend 
with  beaten  yolks  of  two  eggs  just  before  serving. 

Cream  of  Salmon. 

One  cup  —  or  half  can  —  of  salmon  free  from  skin 
and  bone,  and  minced  fine,  is  mixed  with  one  quart  of 
milk  slightly  thickened.  A  cup  of  oyster  liquor  may 
be  used  in  place  of  part  of  the  milk. 


8o  Home  Science  Cook  Book. 

Peanut  Puree. 

Remove  shell  and  skin  from  fresh  roasted  peanuts, 
chop  or  pound  fine,  and  cook  in  white  stock  for  an 
hour,  using  one  cup  of  nuts  to  one  quart  of  stock,  or 
one-half  cup  of  peanut  butter.  Season  with  salt, 
paprika,  and  a  few  drops  of  onion  juice.  Thicken  with 
butter  and  flour  cooked  together  if  desired. 

Cream  of  Indian  Corn. 

Mix  one  tablespoon  of  flour  with  one-fourth  cup  of 
corn-meal  and  one  level  teaspoon  of  salt;  make  it  into 
a  thin  paste  with  a  little  cold  water,  and  stir  it  into 
one  quart  of  rapidly  boiling  water,  which  is  in  the  top 
of  the  double  boiler  placed  directly  on  the  stove.  Stir 
well  for  five  minutes,  then  place  the  pan  over  boiling 
water  and  cook  thirty  minutes.  Add  milk  or  cream  to 
thin  it  sufficiently,  and  season  with  pepper  or  paprika. 
Just  before  serving  put  in  one  cup  of  pop-corn. 

Tomato  Soup. 

Rinse  one-fourth  cup  of  rice,  and  cook  gently  in  two 
quarts  of  boiling  salted  water  till  the  starch  cells 
burst.  There  should  not  be  more  than  a  generous 
quart  of  the  starch  when  boiled.  Stew  a  can  of  toma- 
toes for  half  an  hour,  seasoning,  when  first  put  on, 
with  a  teaspoon  of  salt,  a  level  saltspoon  of  pepper,  a 
tablespoon  of  sugar,  a  medium-sized  onion  sliced,  three 
cloves,  one  small  bay-leaf,  and  a  little  nutmeg.  Rub 
the  tomato  when  done  through  a  soup  strainer  into  the 
rice-starch  and  taste  to  see  if  the  seasoning  is  right, 
adding  salt  or  pepper  if  necessary.  Now  add  a  cup  of 
whipped  cream  and  serve.  This  is  delicious  and  easily 
prepared. 


Soups.  81 

Succotash  Soup. 

Pick  over  and  soak  over  night  one  cup  of  dried  Lima 
beans.  In  the  morning  rinse,  drain,  and  put  on  to 
boil  in  two  quarts  of  water.  Cook  slowly  till  the  beans 
are  soft.  When  nearly  done,  chop  one  can  of  sweet 
corn  as  fine  as  possible,  and  stir  it  into  the  beans.  Let 
it  cook  five  minutes,  then  turn  the  whole  into  the 
strainer,  and  rub  the  pulp  through.  Put  it  over  the 
fire  again  and  add  to  it  one  pint  of  white  sauce. 
Season  with  one  teaspoon  of  salt,  one-eighth  teaspoon 
of  paprika,  one  tablespoon  of  sugar,  and  a  trace  of 
nutmeg. 

Hulled  Corn  Soup. 

The  flavor  of  hulled  corn  is  especially  agreeable  to 
those  accustomed  to  this  dish  in  childhood.  If  one 
wishes  to  serve  it  in  a  modern  way,  a  soup  or  puree 
will  be  found  to  be  delicious.  Mash  the  corn  until  fine 
and  sift  it  through  a  puree  strainer ;  or  chop  it  fine 
before  sifting.  Stir  in  hot  milk  enough  to  make  it  the 
consistency  of  any  cream  vegetable  soup.  Put  it  on 
to  boil  and  add  salt  and  pepper  to  taste,  and  a  gener- 
ous tablespoon  of  butter  for  each  quart  of  the  mixture. 
Serve  it  with  croutons.  It  will  have  a  slightly  granu- 
lar texture,  and  if  this  is  not  liked,  the  usual  flour 
thickening  may  be  added. 

Fruit  Soups. 

Soups  made  from  fruit  juices  only  slightly  sweet- 
ened, thickened  with  arrowroot,  and  served  cold  in 
bouillon  cups,  are  quite  acceptable  in  hot  days. 

The  following  formula  for  a  cherry  soup  will  serve 
as  a  guide  for  making  others,  the  amount  of  sugar  and 


82  Home  Science  Cook  Book. 

thickening  needed  varying  with  the  acidity  and  texture 
of  the  fruit  used. 

Cherry  Soup. 

Allow  a  pint  of  water  to  a  pint  of  fruit.  Pick  over 
and  wash  one  pint  of  cherries,  the  nicer  the  better, 
although  the  small  sour  cherries  are  sometimes  used. 
Put  them  into  a  stew-pan  with  one  pint  of  cold  water 
and  let  them  cook  five  minutes.  Then  rub  through  a 
hair  or  granite  strainer,  and  heat  again.  Add  one-half 
cup  of  sugar,  not  enough  to  make  it  sweet,  but  just  to 
take  off  the  sharp  twang.  Rub  one  tablespoon  of  arrow- 
root or  cornstarch  to  a  paste  with  one  tablespoon  of 
cold  water,  stir  it  in  when  the  liquid  boils,  and  cook  two 
or  three  minutes,  or  until  clear.  Some  fruits  will  be  im- 
proved by  the  addition  of  a  tablespoon  of  lemon  juice. 

Set  away  to  cool  and  serve  with  cracked  ice  in  cups 
or  in  glasses. 

Serve  with  zwieback  or  toasted  wafers. 

Swedish  Soup. 

Cut  up  two  quarts  of  apples  and  boil  with  two 
quarts  of  water  until  tender.  Strain  and  put  the  juice 
on  to  boil  again  with  a  bit  of  stick  cinnamon,  lemon 
peel,  and  sugar  to  taste.  Mix  one  tablespoon  of  corn- 
starch  with  one  cup  of  water,  and  pour  into  the  apple 
juice  while  it  is  boiling.  Put  in  preserved  cherries, 
which  have  been  steeped  in  sugar  and  water,  and  add 
the  apple  pulp.  Serve  cold  as  soup,  and  put  in  cubes 
of  lemon  jelly  when  ready  to  serve. 


Entrees.  83 


Entrees. 

General  Directions  for  Warming  over  Meats. 

Remove  everything  uneatable,  bones,  gristle,  or 
skin.  Cut  in  pieces  of  equal  size,  or  chop  fine. 
Moisten  with  gravy  or  stock,  season  moderately,  and 
serve  hot.  Meat  thus  prepared  may  be  put  on  slices 
of  toast,  or  placed  in  a  deep  plate  or  vegetable  dish, 
covered  with  mashed  potato,  and  baked  until  the 
potato  is  brown,  or  prepared  with  the  potato  as  hash, 
or  combined  with  buttered  crumbs  in  an  escallop. 

Hash. 

Twice  as  much  chopped  or  mashed  potato  as  meat, 
or  equal  parts  of  each.  The  meat  may  be  one-fourth 
fat;  chop  it  fine,  add  the  potato,  and  chop  again. 
Season  with  salt  and  pepper,  the  quantity  to  be  varied 
with  the  nature  of  the  meat ;  moisten  with  milk,  water, 
or  stock.  Melt  a  tablespoon  of  fat  for  each  cup  of  hash 
in  a  frying-pan,  spread  the  hash  in  evenly,  and  cook 
slowly  for  about  twenty  minutes.  Shake  the  pan  occa- 
sionally to  prevent  sticking.  Roll  or  fold  without 
breaking  the  brown  crust.  Or  the  hash  may  be  put 
in  a  buttered  pan  and  baked  in  the  oven. 

A  slice  of  onion  or  stalk  of  celery  chopped  fine  with 
the  potato  gives  an  agreeable  flavor  for  a  beef  hash. 

Some  housekeepers  have  not  yet  grasped  the  idea 
that  a  hash  may  be  made  from  anything  but  corned 
beef  or  salt  fish,  yet  ham,  lamb,  chicken,  halibut, 
salmon,  or  any  meat  or  fish  combined  with  potato  well 
seasoned  and  carefully  warmed  makes  an  acceptable 


84  Home  Science  Cook  Book. 

hash,  which  may  well  be   the   principal   part   of   the 
breakfast  or  luncheon. 

Vegetable  Hash. 

Chopped  beets,  turnips,  and  cabbage  may  be  added 
to  a  hash  of  corned  beef  and  potato.  More  often  the 
potato  is  mixed  with  an  equal  bulk  of  the  other  vege- 
tables in  any  proportion  in  which  they  happen  to  be 
left  from  other  meals,  especially  from  a  boiled  dinner. 
This  hash  is  heated  and  browned  slightly  like  any  other. 

Steak  Hash. 

Bits  of  broiled  steak  left  over  may  be  chopped  fine 
and  put  with  a  remainder  of  scalloped  onion  and 
mashed  potato  and  will  make  hash  for  a  relish  the  next 
day  with  boiled  or  scrambled  eggs. 

Scalloped  Meat  or  Fish. 

One  measure  of  meat,  poultry,  or  fish  chopped  or  cut 
fine,  one  of  sauce  or  gravy,  one  of  stale  bread  or  coarse 
cracker  crumbs,  or  boiled  rice,  or  macaroni.  Season 
either  meat  or  sauce  highly  with  salt,  pepper,  onion 
juice,  celery  salt,  or  whatever  is  liked  and  is  convenient 
at  the  time. 

Unless  the  meat  is  quite  fat,  melt  one  ounce  of  butter 
to  mix  with  each  cup  of  crumbs.  In  a  pudding  dish  put 
a  layer  of  crumbs,  then  meat,  moisten  with  sauce,  and 
proceed  till  the  dish  is  full,  having  crumbs  on  top. 

To  prepare  baked  fish  the  following  day  for  break- 
fast or  luncheon,  remove  all  skin  and  bones,  and  mix 
fish,  stuffing,  and  sauce  together ;  moisten  with  milk 
if  there  was  not  sufficient  sauce.  Put  in  shells  or  a 
shallow  pudding  dish,  cover  with  buttered  crumbs, 
and  bake  till  hot  and  brown. 


Entrees.  85 

Chartreuse  of  Rice  and  Meat  or  Fish. 

Boil  one  cup  of  rice  in  two  quarts  of  boiling  water 
till  tender ;  drain  and  line  a  mold.  Fill  with  one  pint 
of  cold  meat  or  fish,  well  seasoned  and  moistened  with 
one  cup  of  tomato  sauce,  or  with  one  cup  of  stock 
mixed  with  one  beaten  egg.  Cover  with  the  rice  and 
steam  or  bake  in  a  pan  of  water  for  about  forty  min- 
utes. Turn  from  the  mold  and  serve  with  tomato 
sauce.  Boiled  hominy  or  mashed  potato  may  take  the 
place  of  the  rice. 

Minced  Meat  on  Toast. 

One  pint  of  cold  roast  or  stewed  beef,  chicken,  lamb, 
or  veal,  freed  from  bones,  skin,  and  gristle,  and  cut 
fine.  Moisten  slightly  with  hot  gravy,  milk,  or  water, 
or  tomato,  season  to  taste  with  salt  and  pepper,  and 
when  hot  spread  it  on  toast.  Add  one  tablespoon  of 
butter  if  only  water  is  used  for  moisture. 

Meat  Cakes  or  Fricandelles. 

Mix  one  cup  of  chopped  cooked  meat,  one  cup  of 
bread-crumbs,  one-half  teaspoon  of  mixed  herbs,  one 
saltspoon  of  salt  and  a  speck  of  pepper,  with  one 
beaten  egg  and  one  or  two  spoonfuls  of  milk.  Shape 
in  small  cakes  and  brown  in  hot  butter. 

Chicken  Timbales. 

Mix  thoroughly  one  pint  of  chopped  chicken,  one 
cup  of  stale  bread-crumbs  or  chicken  stuffing,  one- 
half  teaspoon  of  mixed  herbs,  one  saltspoon  of  pepper, 
one-half  teaspoon  of  salt,  and  moisten  with  one  cup  of 
milk,  or  stock,  and  two  beaten  eggs.  Celery  salt, 
cayenne,  parsley,  onion  and  lemon  juice  also  may  be 
used  for  seasoning.  Pack  in  small  molds  well  but- 


86  Home  Science  Cook  Book. 

tered,  and  steam  about  fifteen  minutes.     Turn  from 
the  molds  and  serve  with  or  without  a  sauce. 

Veal  or  Lamb  may  be  used  instead  of  the  chicken. 

Creamed  Codfish. 

Soak  in  cold  water,  pick  apart,  and  put  in  fresh 
cold  water;  let  it  heat,  but  not  boil,  and  change  the 
water  again  and  again  till  the  fish  is  fresh  enough. 
Then  drain  and  combine  with  white  sauce. 

Fish  Timbales. 

To  each  cup  of  creamed  fish,  salt  or  fresh,  add  one 
well-beaten  egg  and  more  seasoning  if  desired.  Pack 
in  buttered  cups,  or  in  one  dish,  and  steam  or  bake 
until  firm  enough  to  turn  from  the  molds. 

Jellied  Meat. 

Trim  all  the  meat  from  a  cold  roast  of  veal  or  lamb 
and  stew  in  a  little  water  till  tender  and  thoroughly 
scalded.  Drain,  pick  over,  cut  fine,  season  highly. 
After  removing  fat  from  the  broth  let  it  boil  away  till 
there  is  about  one-half  cup  to  each  cup  of  meat.  In 
each  cup  of  stock  dissolve  one  tablespoon  of  gelatin. 
Mix  with  meat  and  mold  in  a  bread  pan.  After  chill- 
ing cut  in  slices. 

Salmon  Loaf. 

Mince  one  can  of  salmon ;  add  one  cup  of  stale  bread- 
crumbs (the  white,  without  crust),  two  beaten  eggs, 
one-half  cup  of  milk.  Season  to  taste  with  salt,  pep- 
per, parsley,  and  lemon  juice.  Put  in  a  mold  and 
steam  or  bake  for  thirty  minutes.  Turn  from  the 
mold  and  serve  hot  with  a  white  or  Hollandaise 


Entrees.  87 

sauce.     Remnants  of  a  baked  fish  and  its  stuffing  may 
be  used  in  place  of  the  salmon  and  bread-crumbs. 

Fish  Left-Overs. 

Equal  parts  of  mashed  potato  and  cold  cooked  fish, 
halibut,  haddock,  cod,  or  salmon,  freed  from  bone  and 
skin.  Make  the  fish  quite  moist  with  hot  cream,  or 
white  sauce,  and  season  highly  with  onion,  parsley, 
salt,  and  black  pepper.  Fill  small  baking  dishes, 
shells,  or  ramekins  with  the  fish  mixture.  Beat  the 
potato  until  smooth,  and  to  one  cup  of  potato  add  one 
beaten  yolk  of  egg  to  make  it  hold  together,  and  mix 
them  thoroughly.  Put  the  potato  over  the  fish  in 
some  fancy  shape  or  scroll,  using  a  pastry  bag  and 
star  tube  for  the  purpose.  Set  the  dishes  in  a  pan  of 
hot  water  and  brown  slightly  in  a  hot  oven. 

Pickled  Fish. 

Cut  into  pieces  for  serving  any  kind  of  white  fish, 
boiled  and  cold.  Boil  one  pint  of  vinegar  with  one- 
half  a  bay-leaf,  one  teaspoon  of  cloves,  and  one  table- 
spoon each  of  allspice  and  peppercorns  for  twenty 
minutes.  When  it  is  cold  pour  it  over  the  pieces  of 
cold  boiled  fish.  When  ready  to  serve,  pour  off  the 
vinegar  and  garnish  with  parsley. 

Codfish  Puff. 

Soak  and  pick  into  half-inch  bits  enough  salt  cod- 
fish to  make  a  solid  half  cup.  Pare  and  quarter  a 
heaped  cup  of  potatoes.  Cook  them  together  in  boil- 
ing salted  water  until  the  potatoes  are  tender.  Drain 
off  every  drop  of  water.  Mash  well,  add  one  table- 
spoon of  butter,  a  few  shakes  of  pepper,  and  beat 
until  no  fish  can  be  seen  except  by  the  fine  threads. 


88  Home  Science  Cook  Book. 

Beat  two  eggs  very  light,  and  beat  them  well  into  the 
fish.     The  mixture  should  be  very  soft  and  creamy. 

Have  the  bottom  of  a  spider  or  omelet  pan  covered 
with  hot  salt  pork  fat,  put  in  the  fish  and  spread  it 
evenly  over  the  pan  half  an  inch  thick.  Cook  slowly 
until  a  brown  crust  has  formed,  then  loosen  it  round 
the  edge,  and  roll  one  side  over  and  turn  out  like  an 
omelet. 

Fish  Balls. 

One  cup  of  salt  codfish,  soaked  and  picked  fine,  and 
two  heaped  cups  of  potatoes,  boiled  twenty  minutes. 
Drain,  mash,  and  beat  fine  with  one  tablespoon  of 
butter  and  a  dash  of  pepper.  Cool  slightly,  and  add 
one  well-beaten  egg.  Take  up  a  small  tablespoonful, 
smooth  off,  and  slip  the  ball  into  deep  hot  fat.  Keep 
the  fish  in  a  bowl  of  cold  water  while  picking  it  apart, 
and  it  will  need  no  further  soaking,  and  if  thoroughly 
mashed  and  beaten'with  the  potato,  it  will  blend  better 
than  if  it  had  been  chopped,  and  will  be  recognized 
only  by  the  taste  and  the  presence  of  fine  thread-like 
fibers.  The  water  should  be  well  drained  off  when 
the  potatoes  are  done,  and  the  egg  should  not  be 
added  till  the  mixture  is  cool,  otherwise  it  will  be 
cooked,  and  this  will  merely  make  the  mixture  rich  but 
not  light.  The  fat  should  be  hot  enough  to  brown  a 
piece  of  bread  while  you  are  counting  forty,  and  should 
be  free  from  all  crumbs  or  sediment.  Crowding  the 
balls  will  cool  the  fat,  so  fry  only  four  or  five  at  a  time. 
This  same  mixture  may  be  shaped  into  flat  cakes  and 
browned  on  each  side  in  hot  salt  pork  fat. 

Left-Over  Fish  Balls. 

Every  one  recognizes  the  difference  between  fresh 


Entrees.  89 

hot  mashed  potato  and  potato  that  has  been  allowed  to 
become  cold  and  then  chopped  and  warmed  over, 
but  each  may  be  perfect  in  its  way.  This  same 
difference  will  be  found  in  all  combinations  of  potato 
with  fish,  meat,  etc.,  and  fish  balls  or  hash  made  with 
fresh  hot  mashed  potatoes  will  be  quite  unlike  the 
same  amount  of  fish  or  meat  mixed  with  cold  chopped 
potatoes. 

Salt  or  fresh  fish  may  be  used.  Fresh  fish  which 
has  been  fried  gives  a  good  flavor. 

Chop  the  fish  rather  coarsely,  being  careful  to  re- 
move all  fine  bones,  then  mash  it  fine.  Chop  about 
twice  the  amount  of  cold  potatoes  and  mix  them 
thoroughly  with  the  fish;  season  with  pepper  and 
moisten  with  the  drawn  butter  gravy  left  over,  or  with 
a  little  cream  or  white  sauce.  Fry  out  several  slices 
of  fat  salt  pork,  drop  a  spoonful  of  the  mixture  in  the 
hot  fat,  pat  it  down  flat  and  even,  and  turn  over  when 
brown.  Serve  a  poached  egg  or  half  of  a  hard-boiled 
egg  on  each  fish  cake,  and  garnish  with  a  fan  of 
pickled  cucumber. 

Pink  Fish  Balls. 

Use  salmon  fresh  or  canned,  mix  with  warm  mashed 
potato,  and  season.  Dip  in  melted  butter  and  broil 
under  the  gas  flame. 

Finnan  Haddock  Fish  Balls. 

One  pint  of  fish  minced  fine  and  mixed  with  one 
cup  of  thick  sauce  made  with  one-fourth  cup  each  of 
butter  and  flour,  and  one  cup  of  milk.  Season  with 
salt  and  pepper  and  add  one  beaten  egg.  Drop  by 
teaspoonfuls  in  deep  hot  fat,  or  cool  the  mixture  and 
prepare  like  croquettes  before  frying. 


90  Home  Science  Cook  Book. 

Souffles. 

For  each  cup  of  white  sauce,  or  an  equally  thick 
paste  of  bread  and  milk,  use  from  one-half  to  one  cup 
of  cooked  meat,  poultry,  or  fish  chopped  fine,  and  from 
one  to  three  eggs.  This  is  a  combination  of  creamed 
meat  with  a  puffy  omelet,  and  the  degree  of  puffiness 
depends  upon  the  number  of  eggs  used. 

Mix  the  meat  with  the  warm  sauce,  season  highly. 
Add  a  few  stale  white  bread-crumbs  if  the  meat  is 
moist  and  a  spoonful  or  two  of  milk  if  it  is  dry. 
Canned  salmon,  for  example,  will  be  very  moist,  while 
roast  meat  will  be  dry. 

When  cool  add  the  well-beaten  yolks  and  stiff  whites 
of  the  eggs.  Fill  buttered  molds  and  stand  in  a  pan 
of  water,  and  cook  in  a  slow  oven  until  puffed  and 
firm.  This  may  be  *baked  in  one  large  mold,  but 
small  ones  are  better.  It  should  be  served  in  the  dish 
in  which  it  is  cooked.  Paper  cases,  scallop  shells,  or 
ramekins  are  used.  Serve  hot,  with  or  without  a 
sauce. 

Vegetable  souffles  are  made  without  the  sauce,  the 
potato,  parsnip,  peas,  or  whatever  is  used  being  moist- 
ened with  cream  or  milk  before  folding  in  the  beaten 
eggs. 

Swedish  Timbale  Cases. 

Two  eggs,  one-half  cup  of  milk,  one  cup  of  flour, 
one  saltspoon  of  salt,  one  teaspoon  of  sugar,  one  table- 
spoon of  oil  or  melted  butter.  Do  not  separate  eggs, 
but  beat  the  whole  mixture  together  till  smooth. 

The  timbale  iron  must  be  heated  in  the  kettle  of 
deep  fat.  Drain  it,  wipe  on  clean  paper,  and  dip  into 
the  batter  which  should  be  put  in  a  large  cup  or  small 


Entrees.  91 

deep  bowl.  Hold  the  iron  there  till  a  coating  of  the 
batter  adheres  to  it,  then  put  it  back  in  the  fat,  and 
cook  till  crisp  and  light  brown.  Drain  on  paper. 

This  quantity  will  make  twenty  or  more  of  the 
cases.  They  may  be  made  several  days  before  they 
are  to  be  used,  and  heated  in  the  oven  just  before  they 
are  filled  with  creamed  sweetbreads,  etc. 

Fritter  Batter. 

Use  the  same  proportions  as  for  the  timbale  cases, 
but  separate  the  yolks  and  whites  of  the  eggs  and  fold 
in  the  whites  last.  One  teaspoon  of  baking  powder 
may  be  added  and  one  egg  left  out. 

The  yolks  of  the  eggs  are  sometimes  omitted. 

Apple  Fritters. 

Core  and  pare  three  or  four  apples,  but  do  not  break 
them.  Cut  them  in  slices  one- third  of  an  inch  thick, 
leaving  the  opening  in  the  center.  Sprinkle  with 
sugar,  lemon,  and  spice.  Dip  each  slice  in  the  fritter 
batter,  and  fry  in  hot  fat.  Drain  and  sprinkle  with 
powdered  sugar. 

Other  fruits,  clams,  oysters,  tripe  or  small  sections 
of  cooked  meat  may  be  covered  with  the  same  batter 
and  fried.  One  tablespoon  of  lemon  juice  or  vinegar 
often  is  added  to  the  batter  for  meats  and  fish. 

Meat  Dumplings. 

Season  one  cup  of  fine  chopped  cold  meat  and  mix 
with  the  unbeaten  whites  of  two  eggs.  Shape  in 
balls  or  drop  from  a  spoon  into  hot  water  or  tomato 
sauce.  Cook  five  minutes  or  more,  and  serve  on  toast. 

Macaroni. 

The  preparation  of  macaroni,  spaghetti,  vermicelli, 


92  Home  Science  Cook  Book. 

etc. ,  is  much  like  that  of  cereals.  Each  is  cooked  in 
boiling  salted  water  until  tender,  twenty  to  forty 
minutes,  according  to  the  size  and  shape.  If  drained 
and  put  in  cold  water  for  a  short  time  it  will  keep  its 
shape  without  sticking  together.  Then  it  may  be  cut 
in  rings  for  soup,  or  short  sections  to  line  timbale 
molds,  or  for  croquettes,  or  to  serve  in  a  sauce. 

One-fourth  of  a  pound  package  of  macaroni  will 
measure  about  one  quart  when  cooked. 

Macaroni  with  Cheese. 

Mix  together,  or  put  in  layers  in  a  dish,  one  pint  of 
boiled  macaroni,  one  cup  of  thin,  white  sauce  highly 
seasoned  with  salt  and  pepper,  and  from  one-fourth  to 
one-half  cup  of  chopped  or  grated  cheese.  Sprinkle 
with  buttered  crumbs  and  bake  until  hot  and  brown. 

Macaroni  with  Eggs. 

Omit  the  cheese  in  the  preceding  recipe  and  add  two 
hard-boiled  eggs,  chopped  fine  and  seasoned  with  salt 
and  pepper. 

Macaroni  with  Ham. 

To  the  macaroni  and  sauce  add  one  cup  of  fine 
minced  ham,  seasoned  with  mustard,  and  beat  one 
raw  egg  into  the  white  sauce. 

Macaroni  with  Oysters. 

Add  one  cup  of  oysters,  highly  seasoned  with  salt 
and  pepper,  to  one  pint  of  macaroni.  Moisten  with  one 
cup  of  cream  or  sauce.  Cover  with  crumbs  and  bake. 

Macaroni  Croquettes. 

Moisten  one  pint  of  boiled  macaroni,  well  drained, 
and  cut  fine  with  one  cup  of  thick,  white  sauce  and  one 


Entrees.  93 

egg  beaten.  Season  with  salt  and  pepper  and  one- 
quarter  to  one-half  cup  of  grated  cheese.  Shape  when 
cool. 

Macaroni  with  Tomato. 

Fry  one  teaspoon  of  chopped  onion  in  one  tablespoon 
of  butter  until  slightly  colored;  add  one  tablespoon 
of  flour,  and  when  well  mixed  add  gradually  one  and 
one-half  cups  of  strained  tomato  and  half  a  teaspoon 
of  salt.  This  may  be  mixed  with  the  macaroni  alone, 
or  with  the  addition  of  the  cheese  or  the  oysters. 

The  macaroni  may  be  baked  or  reheated  in  a  double 
boiler  with  the  tomato  sauce. 

Macaroni  with  Rabbit  Sauce. 

Melt  one-fourth  pound  of  cheese,  cut  in  bits,  in  a 
double  boiler  with  one-half  cup  of  cream,  season  with 
salt,  pepper,  and  mustard,  and  add  one  beaten  egg. 
Have  one  pint  of  macaroni  heated  in  a  little  cream  and 
pour  the  rabbit  over  it.  Sprinkle  with  coarse  crumbs 
browned  in  butter. 

Noodles. 

Break  two  eggs  into  a  bowl  and  stir  in  sifted  flour 
to  make  a  very  stiff  dough.  Knead  it  until  very  dry 
and  smooth.  Do  not  add  salt,  for  German  cooks  think 
the  salt  makes  them  tough  and  sticky.  Divide  in  con- 
venient portions  and  roll  as  thin  as  paper.  Let  them 
dry  on'a  floured  cloth  for  an  hour.  When  dry  roll  up 
lightly  like  a  jelly  roll  and  slice  off  in  thin  shavings. 
Then  unroll  them  and  dry  again.  Drop  them  into 
rapidly  boiling  salted  water,  a  few  at  a  time,  and  cook 
them  ten  minutes.  Drain  and  put  them  in  soup,  or 
prepare  like  macaroni. 


94  Home  Science  Cook  Book. 


Croquettes. 

CROQUETTES  may  be  made  from  almost  any  food  ma- 
terial. The  crisp,  brown  outside  is  attained  by  rolling 
in  egg  and  crumbs  and  frying  in  deep  fat.  That 
process  is  common  to  all  croquettes,  and  all  varieties 
may  be  grouped  under  two  heads,  those  having  a  basis 
of  white  sauce,  and  those  which  have  not.  Some  are 
made  of  meat  and  fish  cooked  tender,  minced  fine, 
while  the  sauce  is  double  the  usual  thickness,  and  egg 
is  sometimes  added  to  these. 

Others  are  made  of  vegetables,  and  egg  alone  is 
generally  used  to  hold  them  in  shape.  These  two 
classes  may  unite  in  one,  as  in  fish  balls  where  some- 
times creamed  salt  fish  is  combined  with  potato  and 
egg,  or  in  macaroni  croquettes. 

The  difficulty  some  cooks  experience  in  making  cro- 
quettes is  due  chiefly  to  the  variability  of  materials, 
especially  in  the  amount  of  moisture.  It  is  practically 
impossible  to  cover  this  by  any  recipe.  The  way  meat 
or  vegetables  are  cooked,  drained,  and  chopped  or 
mashed  makes  a  difference  in  the  amount  of  sauce 
needed  to  shape  them  into  croquettes.  The  temper- 
ature at  which  the  croquettes  are  handled  is  another 
important  point. 

The  ideal  croquette  should  be  soft  and  creamy  in- 
side when  served,  and  yet  keep  its  shape,  and"  be  crisp 
and  brown  outside.  It  is  not  necessary  to  use  one  kind 
of  meat,  fish,  or  vegetable,  often  two  or  three  are  com- 
bined in  one  form.  Chicken  and  veal,  or  either,  or 
both,  with  brains,  sweetbreads  or  mushrooms,  or 
oysters  are  often  found  in  one  recipe. 


Croquettes.  95 

Equal  quantities  of  meat  and  sauce,  or  more  of 
either  one,  may  be  used.  When  the  meat  or  fish  is 
moist  (canned  salmon,  for  example),  the  sauce  should 
be  a  trifle  thicker  than  when  baked  fish  or  roast 
chicken  is  used.  When  the  meat  is  chopped  fine,  more 
sauce  may  be  used  than  if  it  were  cut  in  small  cubes. 
A  meat  chopper  shortens  the  preparation.  Meat  be- 
comes pasty  when  chopped  while  hot. 

So  much  depends  upon  the  seasoning  already  given 
the  meat  that  no  recipe  can  be  followed  implicitly. 
Frequent  tasting  should  be  the  rule.  Celery  salt  goes 
well  with  veal  and  chicken;  lemon  juice  with  fish; 
mustard  with  ham  and  sometimes  with  fish;  cheese 
with  macaroni  and  rice.  A  suspicion  of  onion  with 
almost  everything.  Tasteless  meat,  even  that  from 
which  bouillon  has  been  made,  can  be  transformed 
into  savory  croquettes  with  a  tomato  sauce  and  a 
flavor  of  onion.  Though  the  flavor  had  been  taken  for 
the  soup,  much  of  the  nutriment  remains  in  the  meat. 

After  meat,  sauce,  and  seasoning  are  thoroughly 
mixed,  the  whole  is  to  be  spread  in  shallow  pans  to 
cool.  These  pans  or  plates  should  be  greased  or 
lightly  sprinkled  with  fine  crumbs.  A  piece  of  paraf- 
fin paper  placed  on  top  the  mixture  while  it  is  cool- 
ing prevents  the  formation  of  a  skin-like  crust.  This 
mixture  should  be  thoroughly  chilled ;  it  may  be  made 
one  day  and  fried  the  next. 

For  the  second  class  of  croquettes,  including  all 
such  as  potato,  parsnips,  beans,  chestnuts,  etc.,  the 
cooked  vegetable  is  mashed,  seasoned,  and  with  it  is 
mixed  beaten  egg,  or  the  yolk  only.  These  croquettes 
are  usually  shaped  while  warm,  since  they  hold  to- 
gether better,  and  are  less  liable  to  crack  while  frying. 


96  Home  Science  Cook  Bodk. 

Shaping. 

The  standard  shapes  for  croquettes  are  the  cylinder, 
the  cone,  and  the  cutlet,  though  as  many  other  forms 
may  be  made  as  the  ingenuity  of  the  cook  can  devise. 
It  is  a  question  whether  apples,  chickens,  etc.,  are  de- 
sirable forms  in  which  to  serve  such  compounds. 

The  first  step  is  to  divide  the  mixture  into  the  de- 
sired number  of  portions,  making  them  uniform  in 
size,  a  rounded  tablespoonful  is  about  the  right 
quantity  for  each  one.  The  hands  may  be  dampened 
with  water  or  milk  to  prevent  the  mixture  sticking,  or 
fine  crumbs  may  be  dusted  over  board  and  hands  as 
flour  is  used  with  dough.  If  for  any  reason  the  mix- 
ture is  too  soft  to  handle,  a  very  little  cracker  dust 
may  be  stirred  into  it. 

First  roll  the  spoonful  into  a  round  ball,  then  put  on 
the  board  with  a  few  crumbs,  and  gently  roll  till  a 
cylinder  shape  is  secured,  or  tip  the  hand  so  that  one 
end  receives  more  pressure  to  get  the  cone  shape. 
Then  lightly  lift  in  the  hand  and  flatten  first  one  end 
and  then  the  other  on  the  board.  For  the  cutlets  or 
chop  shape,  flatten  the  ball  and  curve  and  point  one 
end. 

When  all  are  ready  put  more  crumbs  on  the  board, 
dip  each  croquette  in  beaten  egg,  drain  and  roll  over 
in  the  crumbs.  The  whole  egg  or  the  whites  only  are 
used  for  crumbing.  When  beaten  too  little  the  egg 
slips  off  the  croquette,  leaving  part  of  the  surface  bare ; 
if  beaten  too  much,  air  bubbles  break  with  like  effect. 
With  each  egg  one  or  two  tablespoons  of  milk  or  water 
should  be  mixed.  A  palate  knife  may  be  used  to  roll 
the  croquette  over  in  the  egg  till  all  parts  are  coated. 
The  crumbs  may  be  either  bread  or  cracker,  but  the 


Croquettes.  97 

former  are  to  be  preferred  as  they  brown  better  in  the 
frying  and  do  not  have  the  greasy  look  common  when 
cracker  crumbs  are  used. 

If  not  convenient  to  fry,  after  egging  and  crumbing, 
roll  over  in  melted  butter  and  bake  in  the  oven  under 
a  gas  flame.  The  egg  in  the  mixture  is  desirable 
when  the  croquettes  are  to  be  cooked  in  this  way  as  it 
helps  keep  them  in  shape,  for  the  crust  is  not  quite  so 
firm  as  when  they  are  fried. 

A  white,  brown,  or  tomato  sauce  may  be  made  thick 
and  used  for  croquettes.  Gravy  left  over  with  meat 
can  be  utilized  by  adding  more  flour  and  cooking  thor- 
oughly, or  by  the  use  of  some  cracker  dust  in  mixing 
the  croquettes. 

Frying. 

The  fat  may  be  a  mixture  of  several  kinds  or  one 
alone.  It  should  be  hot  enough  to  brown  the  cro- 
quettes in  about  one  minute.  To  test  it  drop  in  a  bit 
of  white  bread-crumb  which  should  become  brown  in 
half  a  minute.  Lift  the  frying  basket  with  a  long 
fork,  and  have  a  tin  plate  to  set  it  in  when  taken  from 
the  fat.  Dip  the  basket  in  the  fat  and  put  in  only 
from  three  to  five  croquettes  at  once  as  more  will  cool 
the  fat  too  much.  Keep  them  under  the  fat  all  the 
time.  When  brown,  lift  the  basket,  drain  over  the 
fat,  and  then  on  soft  paper.  If  they  are  lifted  out  and 
put  back  again,  or  are  in  the  fat  too  long,  or  are  not 
evenly  crumbed,  or  are  too  large  there  will  be  a  ten- 
dency to  break  open. 

Garnishes  for  croquettes  are  varied:  the  lobster 
claw,  the  paper  decoration,  parsley,  fresh  or  fried,  and 
many  others. 


98  Home  Science  Cook  Book. 

If  sauce  is  to  accompany  croquettes,  it  should  not 
be  allowed  to  spoil  the  crispness  and,  therefore,  better 
be  served  in  a  separate  dish. 

Croquettes  or  Cutlets. 

One  solid  cup  (or  one-half  pound)  of  cooked  meat, 
chopped  fine.  Season  chicken  or  veal  with  one-half 
teaspoon  of  salt,  one-half  teaspoon  of  celery  salt,  one 
saltspoon  of  pepper,  a  speck  of  cayenne,  a  few  drops 
of  onion  juice,  one  tablespoon  of  lemon  juice,  one  tea- 
spoon of  chopped  parsley.  Season  lobster  and  other 
fish  with  salt,  paprika,  mustard,  and  lemon.  Mix  with 
a  thick  sauce,  made  with  one  ounce  of  butter,  two 
tablespoons  of  corn-starch,  or  four  of  flour,  and  one 
cup  of  milk  or  stock.  Spread  on  a  plate  to  cool.  Shape. 
Roll  in  crumbs,  eggs  and  crumbs.  Fry  one  minute. 
Drain  on  paper. 

Apple  Croquettes. 

Stew  apples  till  soft  with  very  little  water,  and  beat 
till  smooth,  or  rub  through  a  strainer.  To  each  cup 
of  this  sauce  cold,  add  two  tablespoons  of  sugar,  one- 
half  cup  of  cracker  or  shredded  wheat  biscuit  crumbs, 
one  saltspoon  of  salt,  two  saltspoons  of  nutmeg ;  stand 
in  cold  place  for  an  hour,  then  carefully  shape  like 
small  apples,  crumb,  cover  with  egg,  crumb  again,  fry 
in  deep  fat,  and  insert  clove  to  represent  blossom  end 
of  apple,  and  another  clove  at  opposite  end  for  a  stem. 

Nut  Croquettes. 

Soak  one  cup  of  stale  white  bread-crumbs  in  one-half 
cup  of  milk,  mix  with  one  cup  of  chopped  walnuts  or 
mixed  nuts,  season  with  salt  and  pepper,  add  the 
beaten  yolks  of  two  eggs.  Shape,  egg,  and  crumb. 


Croquettes.  99 

Surprise  Croquettes. 

In  shaping  the  croquette  flatten  out  the  mixture 
and  roll  up  in  it  some  other  substance :  a  lump  of  stiff 
currant  jelly  in  rice,  a  few  green  peas  in  salmon,  an 
oyster  (parboiled)  in  fish,  creamed  meat  in  potato,  etc. 

A  croquette  may  be  dipped  in  a  fritter  batter  instead 
of  in  egg  and  crumbs,  but  will  have  a  less  regular 
surface. 

Potato  Croquettes. 

Boil  the  potatoes,  mash  thoroughly,  or  put  through 
the  ricer.  With  one  pint  of  the  mashed  potato  put  one 
tablespoon  of  butter,  one  teaspoon  of  salt,  and  one 
beaten  egg.  Mix  and  moisten  according  to  the  dry- 
ness  of  the  potato  with  about  one-fourth  cup  of  hot 
cream  or  milk.  Shape  as  usual,  roll  in  crumbs,  beaten 
egg,  and  crumbs  again,  and  fry  in  smoking  hot  fat. 

Chestnuts  may  be  prepared  in  the  same  way. 

Farina  Croquettes. 

Put  one-half  pint  of  milk  into  a  double  boiler,  add 
slowly  one-fourth  cup  of  farina,  stir  till  it  thickens, 
then  remove  from  the  fire,  add  the  yolks  of  two  eggs 
well  beaten,  one-half  teaspoon  of  salt,  a  dash  of  pepper, 
one  tablespoon  of  fine  chopped  parsley,  and  turn  out 
to  cool.  When  cold  form  into  small  cylindrical  cro- 
quettes, dip  into  egg,  then  in  bread-crumbs,  and  fry 
in  hot,  deep  fat.  Drain  and  garnish  with  parsley. 


ioo  Home  Science  Cook  Book. 


Salads  and  Salad  Dressings. 

MEAT  salads  are  suitable  for  the  substantial  dish  for 
a  family  luncheon,  especially  in  warm  weather.  A 
salad  for  dinner  should  always  be  of  some  light  vege- 
table, like  lettuce,  chicory,  celery,  etc.,  prepared  with 
a  French  dressing. 

The  use  of  salads  for  winter  foods  seems  wholly  in- 
appropriate to  some  persons,  for  they  argue  that  it  is 
not  natural  for  green  plants  to  grow  in  winter,  and, 
therefore,  such  things  are  not  suitable  for  food  at 
that  season.  But  with  our  artificial  manner  of  living 
we  require  green  food  in  winter  almost  as  much  as  in 
summer. 

Even  without  lettuce  or  celery,  palatable  salads  can 
be  made  from  the  standard  vegetables  and  fruits  which 
we  have  practically  all  the  year,  like  the  apple,  cab- 
bage, potato,  onion,  and  canned  tomato. 

French  Dressing. 

Use  two  or  three  tablespoons  of  oil  to  one  of  vinegar 
or  lemon  juice,  season  with  salt  and  pepper,  and  mix 
thoroughly,  adding  the  vinegar  gradually.  Tarragon 
vinegar  may  be  used,  or  a  few  drops  of  onion  juice. 

Mayonnaise  Dressing. 

Mix  together  one-half  teaspoon  each  of  salt  and  mus- 
tard, a  speck  of  cayenne,  and  one  tablespoon  each  of 
lemon  juice  and  vinegar.  In  another  bowl  beat  the 
yolk  of  an  egg  slightly  with  fork  or  wooden  spoon,  and 
drop  in  the  oil  slowly ;  as  it  thickens  add  a  little  of  the 
other  mixture.  The  process  will  be  more  rapid  if 


Salads  and  Salad  Dressings.  101 

utensils  and  materials  are  cold.  Continue  till  one  cup 
of  oil  and  all  the  seasoning  have  been  used.  Keep  the 
dressing  in  a  cold  place  until  nearly  ready  to  serve  the 
salad. 

A  half  cup  of  thick  whipped  cream  may  be  folded  in 
just  before  serving,  and  more  seasoning  added. 

The  dressing  may  be  colored  with  lobster  coral  dried 
and  pounded,  or  with  spinach  green,  parsley,  or  with 
the  color  pastes. 

Never  mix  the  mayonnaise  dressing  with  the  meat 
or  fish  until  ready  to  serve,  and  then  use  only  part  of 
it,  and  spread  the  remainder  over  the  top. 

Mayonnaise  Tartare. 

This  is  simply  the  addition  of  chopped  olives, 
pickles,  parsley,  capers,  and  onions  to  the  mayonnaise. 
Use  one- fourth  cup  in  all,  with  one  cup  of  dressing. 

Boiled  Salad  Dressing. 

Melt  two  tablespoons  of  butter  in  a  saucepan,  add 
two  tablespoons  of  flour,  cook  together  till  frothy,  but 
not  browned,  add  one-half  cup  of  vinegar,  and  continue 
cooking  till  the  mixture  thickens;  then  remove  from 
the  stove.  Thoroughly  mix  one  teaspoon  each  of  salt, 
sugar,  and  mustard,  and  a  few  grains  of  cayenne,  and 
sift  into  the  vinegar  sauce,  stirring  in  smoothly.  Heat 
one  cup  of  milk  in  a  double  boiler,  add  two  beaten 
egg  yolks  or  one  egg,  and  cook  like  soft  custard,  stir- 
ring constantly.  When  slightly  thickened,  remove 
the  upper  part  of  the  double  boiler,  and  gradually 
mix  the  custard  with  the  vinegar  sauce.  Beat  the  two 
parts  together  with  the  egg-beater  until  perfectly 
smooth ;  strain.  This  may  be  kept  for  weeks. 


102  Home  Science  Cook  Book. 

Cream  Dressing. 

With  a  wire  spoon  beat  one-half  pint  of  sour  cream 
with  a  tablespoon  of  sugar  and  with  vinegar  to  offset 
the  sweetness  of  the  sugar.  Thick  cream  makes  a 
foamy  dressing.  Season  with  paprika  and  salt. 

Cooked  Cream  Dressing  for  Fruit  Salads. 

Cook  together  two  tablespoons  of  butter  and  three 
tablespoons  of  flour.  Add  one  cup  of  sweet  cream. 
Let  it  boil  for  five  minutes,  stirring  all  the  time.  Re- 
move from  the  fire  and  stir  in  one-half  cup  of  sour 
cream,  the  juice  of  half  a  lemon,  a  very  little  salt,  and 
sugar  to  taste.  Allow  it  to  become  perfectly  cold.  Pour 
the  mixture  over  sliced  apples  or  bananas,  and  set  on 
ice  one  hour  before  serving.  This  will  please  those 
who  find  they  cannot  eat  oil. 

Remoulade  Dressing. 

Rub  the  yolks  of  two  hard-boiled  eggs  through  a 
sieve,  mix  with  one  raw  yolk,  and  a  seasoning  of  salt, 
pepper,  and  mustard.  Little  by  little  beat  in  one  cup 
of  oil,  and  as  it  thickens  a  few  drops  of  vinegar. 

Garnishes  for  Salads. 

Edible  garnishes  are  the  only  ones  which  should  be 
allowed.  Occasionally  we  may  serve  the  salad  in 
baskets  made  from  the  half  skins  of  small  grapefruit, 
oranges,  or  large  lemons,  or  in  apples  or  cooked  beets, 
or  the  boat-like  shape  of  a  half  cucumber. 

Capers,  olives,  and  pimolas  are  not  only  attractive 
for  garnish,  but  will  to  some  extent  take  the  place  of 
other  "  greens  "  in  a  salad. 

When  the  olives   stuffed  with  peppers  are  cut   in 


Salads  and  Salad  Dressings.  103 

cross  sections,  the  brilliant  red  center  surrounded  by 
olive  green  is  a  very  effective  decoration. 

The  canned  Spanish  peppers,  "  pimientos, "  cut  in 
strips  or  fancy  shapes,  are  a  brilliant  addition  to  a 
salad  dull  in  coloring. 

A  medley  of  lettuce,  parsley,  capers,  celery,  eggs, 
tomatoes,  and  beets,  or  any  similar  variety  of  shades 
and  colors,  cannot  be  considered  artistic.  The  best 
effects  are  produced  by  a  few  materials  contrasting 
well,  or  by  two  or  three  shades  of  the  same  color. 
No  intervening  color  can  produce  a  good  effect  from  a 
combination  of  tomatoes  and  red  beets,  nor  can  a 
combination  of  stewed  tomato  and  yolk  of  egg  be 
made  very  harmonious.  The  garnish  should  not  de- 
tract from  the  main  substance. 

The  materials  at  hand  at  the  moment  and  the  in- 
genuity of  the  maker  must  be  depended  upon  rather 
than  printed  directions. 

Asparagus  Salad. 

Serve  tips  of  boiled  asparagus  with  a  French  dress- 
ing. In  the  same  way  prepare  string  beans. 

Apple,  Nut,  and  Celery  Salad. 

Use  equal  parts  or  any  proportion  convenient  at  the 
time.  Split  the  celery  stalks,  lay  several  together,  and 
shave  off  in  thin  slices.  Use  almonds,  peanuts,  pe- 
cans, or  walnuts,  removing  skins  when  possible,  and 
cutting  or  chopping  in  small  pieces.  Do  not  prepare 
the  apples  until  ready  to  put  the  mixture  together. 
Cut  them  in  eighths,  pare  and  cut  from  the  end  in  thin 
slices.  Season  the  mixture  with  salt  and  paprika,  and 
mix  with  French  or  mayonnaise  dressing. 


104  Home  Science  Cook  Book. 

Use  apple  and  nuts  or  apple  and  celery  or  celery  and 
nuts  in  the  same  way.  Serve  on  lettuce  leaves  or  in 
bright  red  apples  hollowed  out  to  hold  it. 

Waldorf  Salad. 

This  consists  of  equal  proportions  of  apple  and 
celery  cut  in  small  pieces  and  held  together  by  mayon- 
naise dressing. 

Apple  and  Onion  Salad. 

Boil  one  cup  of  vinegar,  or  if  strong  use  half  water. 
Mix  one  teaspoon  of  mustard,  one  teaspoon  of  corn- 
starch,  one-half  teaspoon  of  salt,  and  one-half  salt- 
spoon  of  pepper  with  one  well-beaten  egg.  Stir  this 
into  the  boiling  vinegar  and  cook  until  creamy.  Pour 
it  over  two  mildly  acid  apples  sliced  and  one  onion 
chopped  fine.  Serve  it  in  lettuce  cups. 

Banana  Salad. 

Remove  the  skin  from  six  or  eight  bananas,  leaving 
skins  in  good  shape  for  refilling.  Cut  each  banana  in 
four  strips  and  then  across  in  thin  slices.  Season 
with  lemon  juice  and  salt,  then  mix  with  mayonnaise 
or  cooked  dressing,  and  put  back  in  the  skins. 

Beet  Salad. 

Cut  boiled  beets  in  cubes  and  leave  in  a  French 
dressing  for  an  hour;  then  add  one-fourth  as  much 
chopped  olives. 

Cabbage  Salad  or  Cold  Slaw. 

Use  the  center  of  the  cabbage  for  salad,  shred  or 
chop  fine,  and  serve  with  French  dressing.  Or  pour  a 
hot  cooked  dressing  over  chopped  cabbage,  and  serve 
after  chilling. 


Salads  and  Salad  Dressings.  105 

Crisp,  tender  cabbage  well  flavored  with  celery  salt 
can  hardly  be  told  from  celery  when  combined  with 
chicken  and  mayonnaise. 

Cauliflower  Salad. 

Boil  the  cauliflower ;  drain  carefully,  and  when  cold 
serve  with  a  French  or  mayonnaise  dressing. 

Celeriac  Salad. 

Boil  the  turnip-rooted  celery,  peel  and  slice  and 
serve  cold  with  any  dressing.  This  root  is  an  excel- 
lent addition  to  a  potato  salad. 

Chicken  Salad. 

Equal  quantities  of  chicken  and  celery  are  cut  in 
cubes,  moistened  with  a  French  dressing,  and  left  for 
several  hours.  Just  before  serving  mix  with  a  little 
mayonnaise  and  place  more  on  top. 

To  one  quart  of  mixed  chicken  and  celery  allow  one 
cup  of  mayonnaise.  Use  veal  in  the  same  way. 

Chicory  Salad. 

This  salad  plant  is  not  as  well  known  as  it  deserves. 
The  green  ends  of  the  leaves  may  be  used  like  parsley 
for  garnishing  meats,  the  bleached  portion  is  best  for 
a  salad.  Wash  and  dry  carefully,  like  lettuce,  and 
serve  with  a  French  dressing. 

Chiffonade  Salad. 

The  pulp  of  one  large  grapefruit,  a  small  head  of 
lettuce  or  chicory  shredded,  one  green  pepper  or  sweet 
red  pepper  cut  fine,  a  small  quantity  of  cooked  beets 
or  fresh  tomatoes  cut  in  small  pieces.  Mix  with 
French  dressing  and  sprinkle  with  chopped  parsley  or 


io6  Home  Science  Cook  Book. 

chives,  or  use  mayonnaise  if  preferred.     Serve  in  the 
skins  of  the  grapefruit. 

Crab  Salad. 

Remove  the  meat  from  the  shells;  mix  with  it 
enough  mayonnaise  tartare  to  moisten  it.  Put  it  in  the 
cleaned  shells,  garnish  with  sliced  lemon,  cut  in  quar- 
ters, and  lay  one  lapping  over  another  around  the 
edge. 

Egg  and  Cheese  Salad. 

Place  in  the  center  of  a  platter  a  small  cup  of  French 
dressing,  surrounded  by  shredded  lettuce.  On  one 
end  put  slices  of  tomato  overlapping,  on  the  other  put 
a  little  pile  of  white  and  one  of  yolk  of  hard-boiled 
eggs,  and  one  of  cheese,  pressing  them  through  a 
potato  masher  into  the  places. 

This  is  dressed  as  served,  giving  those  who  do  not 
care  for  cheese  or  tomato  a  chance  to  have  only  the 
part  they  prefer. 

Macedoine  or  Vegetable  Salad. 

Any  convenient  combination  of  cooked  vegetables 
mixed  with  French  or  mayonnaise  dressing  flavored 
with  onion  juice,  may  be  served  under  this  name. 

Nut  Salad. 

Chestnuts  may  be  used  alone,  but  other  nuts  are 
better  in  combination  with  other  materials.  Almonds 
and  walnuts  should  be  blanched  and  cut  in  thin  slices. 

Oyster  Salad. 

Parboil  the  oysters,  and  divide  if  large,  heap  on  let- 
tuce leaves,  and  cover  with  mayonnaise  tartare. 


Salads  and  Salad  Dressings.  107 

Tomato  Salad. 

Select  smooth  tomatoes.  Peel,  cut  a  slice  from  the 
stem  end,  and  remove  the  inside.  Turn  them  over  to 
drain,  and  drain  the  juice  from  the  portion  removed. 

Pare  two  small  cucumbers,  cut  in  quarters  length- 
wise, and  keep  in  ice  water  until  ready  to  serve.  Then 
wipe  dry  and  cut  in  thin  slices.  Mix  with  them  the 
drained  portion  of  tomato  pulp,  and  moisten  with  a 
little  mayonnaise,  and  add  more  salt  and  pepper  if 
desired.  Arrange  lettuce  leaves  like  cups  on  the  dish, 
put  a  tomato  in  each  cup,  fill  it  with  the  cucumber 
mixture,  and  put  a  teaspoonful  of  dressing  on  the  top. 

The  tomato  cup  is  to  be  eaten  with  its  contents,  and 
that  is  the  reason  the  skin  is  removed.  It  is  a  great 
waste  of  the  best  part  of  the  tomato  to  use  it  only  as  a 
receptacle  for  the  mixture. 

Potato  Salad. 

For  one  quart  of  sliced  potato  use  one-half  cup  or 
more  of  oil,  one  teaspoon  of  salt,  one  saltspoon  each  of 
pepper  and  mustard,  a  little  cayenne,  one  small  onion 
chopped,  and  nearly  one-fourth  cup  of  vinegar,  and 
some  chopped  parsley. 

New  potatoes  are  considered  best  for  a  salad.  They 
should  be  cooked  in  their  jackets  in  boiling  salted 
water,  as  more  of  the  potato  flavor  is  retained  if  they 
are  not  pared.  Take  them  out  when  not  quite  done. 
When  cool,  peel  and  cut  them  through  the  middle 
lengthwise,  turn  them  over,  and  cut  again ;  then,  hold- 
ing the  whole  together  in  your  hand,  slice  off  from  the 
end  into  eighth-of-an-inch  slices.  In  this  way  the  pieces 
will  be  uniform  in  size  and  thickness. 
"  Instead  of  the  chopped  onion  it  may  be  soaked  in 


io8  Home  Science  Cook  Book. 

the  vinegar  for  half  an  hour,  or  a  teaspoon  of  onion 
juice  used.  When  in  season,  "  scallions  "  are  delicious 
in  a  potato  salad,  and  a  few  blades  of  chives,  finely 
minced,  give  a  peculiarly  appetizing  flavor. 

A  little  mustard  may  be  used  with  the  usual  French 
dressing,  and  the  salt,  pepper,  cayenne,  and  mustard 
mixed  with  a  little  of  the  oil,  then  poured  on  the  po- 
tatoes. The  oil  should  always  be  poured  over  the 
potato  before  the  vinegar,  that  the  potato  may  absorb 
it.  If  the  vinegar  be  used  first,  the  salad  will  be  too 
acid,  and  the  oil  will  often  be  found  on  the  dish  in- 
stead of  enriching  the  potato.  The  amount  of  oil 
which  the  potato  will  absorb  will  depend  upon  the 
quality  of  the  potato.  Be  careful  to  use  only  what  the 
potato  will  take  up.  Add  one  tablespoon  of  chopped 
parsley  and  more  salt  if  needed.  It  is  better,  if  possi- 
ble, to  let  it  stand  awhile,  that  the  seasoning  may  pene- 
trate thoroughly,  before  arranging  it  on  the  dish  for 
serving. 

Serve  on  a  shallow  dish  or  platter,  banking  it  high 
in  the  center,  and  make  the  surface  smooth.  Then 
decorate  it.  A  varied  effect  may  be  produced  by  dif- 
ferent combinations  of  the  yellow  and  white  of  hard- 
boiled  egg,  parsley,  and  just  a  dash  of  shredded  beet, 
either  raw  or  cooked.  Press  the  white  of  the  egg 
through  a  potato  sieve,  letting  it  fall  on  the  middle  of 
the  mound,  then  the  yolks  in  the  same  way  on  either 
end,  and  separate  the  two  with  a  line  of  the  fine 
parsley.  Arrange  crisp  lettuce  leaves  around  the 
edge.  Do  not  have  a  heavy  garnish. 

Salad  with  Jellied  Mayonnaise. 

To  one  pint  of  mayonnaise  dressing  add  one  cup  of 


Salads  and  Salad  Dressings.  109 

aspic  jelly  made  with  one  cup  of  highly  seasoned  soup 
stock  and  one-half  box  of  gelatin.  Mix  together  when 
the  jelly  begins  to  thicken  and  beat  thoroughly. 

Line  a  mold  with  this  and  mix  the  remainder  with 
about  one  quart  of  fish  or  meat  or  celery  cut  fine.  Pack 
into  the  lined  mold  and  set  away  to  grow  firm.  Turn 
out  on  a  bed  of  shredded  lettuce.  Or  the  salad  mix- 
ture may  be  chilled  and  shaped  like  croquettes  or  cut- 
lets, dipped  in  aspic  or  mayonnaise  and  garnished. 
Less  gelatin  may  be  used  in  cold  weather. 

Jellied  Fish  Salad. 

Use  any  boiled  fish  or  a  can  of  shrimps,  sardines  or 
salmon  picked  apart  in  bits.  Soak  one-fourth  box  of 
gelatin  in  one-fourth  cup  of  water,  and  dissolve  with 
one  cup  of  hot  stock.  Season  with  salt,  pepper,  and 
lemon  juice,  and  mix  with  an  equal  measure  of  fish. 
Decorate  one  mold  or  several  small  ones  with  parsley, 
capers,  sections  of  hard-boiled  eggs,  or  any  palatable 
garnish.  Pack  in  the  fish  and  jelly,  and  when  firm 
turn  out  on  the  shredded  lettuce  and  serve  with  a 
cooked  or  mayonnaise  dressing. 

Tomato  Jelly  Salad. 

Soften  one-half  box  of  gelatin  in  one-half  cup  of 
cold  water,  dissolve  with  one-half  cup  of  hot  stock, 
add  one  pint  of  strained  tomatoes,  season  to  taste, 
and  chill  in  molds.  This  may  be  mixed  with  an  equal 
bulk  of  cold  meat  cut  small  or  with  baked  beans  before 
putting  in  the  molds.  Serve  with  lettuce  or  shredded 
cabbage  and  dressing. 

Chaud-froid  of  Chicken. 

Cut  cooked  chicken  in  neat  pieces,  removing  nearly  all 


no  Home  Science  Cook  Book. 

bone.  Add  two  beaten  egg  yolks  to  one  cup  of  white 
sauce  and  cook  till  thickened.  Mix  the  sauce  with 
one-half  cup  of  seasoned  chicken  stock  in  which  one 
tablespoon  of  gelatin  is  dissolved.  When  cool,  dip  the 
pieces  of  chicken  in  it.  Give  another  coating,  or  one 
of  aspic  jelly  when  the  first  is  firm.  Serve  on  lettuce 
leaves. 

Ham  Mousse. 

One  pint  of  boiled  ham  chopped  fine  and  highly 
seasoned ;  moisten  with  one  cup  of  soup  stock  in  which 
one  tablespoon  of  gelatin  is  dissolved.  When  cool  but 
not  firm,  fold  in  one-half  cup  of  cream,  whipped,  and 
the  stiff  white  of  one  egg.  Put  in  molds  and  chill. 
Serve  on  lettuce  with  mayonnaise.  A  can  of  deviled 
ham  may  be  used. 

Surprise  Salad. 

Two  cold  lamb  chops  freed  from  skin  and  bone,  and 
cut  in  bits.  One  cup  of  tomato  jelly  made  from 
canned  tomato,  strained,  seasoned,  and  stiffened  with 
one-eighth  box  of  gelatin.  Fill  small  earthen  cups 
with  this  jelly,  and  when  firm  on  the  edges,  but  still 
soft  inside,  mix  some  of  the  central  portion  with  the 
cut  meat  and  pack  into  the  center  again.  When  firm 
serve  on  shredded  lettuce  with  a  teaspoon  of  salad 
dressing  for  each  portion. 


Dinner. 


Dinner. 


SINCE  this  handbook  is  designed  for  use  in  simple 
every-day  life,  soups,  salads,  and  made  dishes  are 
grouped  under  the  head  of  luncheons,  while  dinner 
includes  only  fish,  meat,  vegetables,  and  desserts. 

Where  a  more  elaborate  meal  is  required  a  soup  may 
precede  the  fish,  a  salad  may  follow  the  roast,  and  en- 
tries may  be  introduced  as  desired.  But  if  the  house- 
keeper is  her  own  cook  and  waitress  it  is  wiser  to  let 
the  substantial  soups  and  salads  appear  as  the  main 
dishes  for  luncheon  or  for  supper,  when  dinner  is 
served  in  the  middle  of  the  day. 

There  are  no  fixed  laws  regarding  the  choice  of  cer- 
tain vegetables  to  serve  with  certain  meats,  though 
some  have  become  associated  by  custom  and  because 
they  undoubtedly  harmonize. 

A  knowledge  of  the  composition  of  common  foods  is 
essential  for  the  woman  who  would  plan  her  daily 
meals  intelligently. 

When  fish  takes  the  place  of  meat  it  is  sometimes 
necessary  to  supplement  the  less  nutritious  varieties 
with  rich  sauces  and  with  vegetables  and  desserts  that 
afford  considerable  nutriment.  On  the  other  hand, 
roast  beef  or  mutton  or  pork  should  be  accompanied 
with  lighter  vegetables  and  simple  puddings. 

There  is  no  doubt  but  that  the  average  family  would 
be  better  off  in  many  ways  if  it  consumed  more  fruit 
and  vegetables  and  less  meat. 


H4  Home  Science  Cook  Book. 


Fish. 

Preparation  of  Fish. 

To  remove  scales,  scrape  with  a  knife  from  the  tail 
slowly  toward  the  head,  occasionally  rinsing  the  knife 
in  water. 

The  inner  organs  of  small  fish  may  be  pressed  out 
through  an  opening  near  the  gills.  Large  fish  are  cut 
half-way  down  and  scraped  clean. 

Skinning. 

To  skin  fish,  cut  through  the  whole  length  of  the 
skin  close  to  the  fin  on  the  back  and  remove  that. 
Then  cut  the  skin  on  the  other  side,  loosen  it  around 
the  head,  and  pull  toward  the  tail.  When  a  fish  is  not 
fresh  it  is  difficult  to  separate  the  skin  from  the  flesh. 
A  sprinkle  of  salt  over  the  skin  makes  it  less  slippery. 

Boning. 

After  the  skin  is  removed  the  flesh  can  be  taken  from 
the  backbone.  Begin  at  the  back  and  with  a  sharp 
knife  scrape  the  flesh  from  the  bone,  all  the  way  from 
the  tail  to  the  head  on  one  side,  then  do  the  same  thing 
on  the  other. 

The  flesh  of  a  flounder  may  be  cut  off  in  four  strips 
or  fillets  of  nearly  equal  size. 

A  slice  of  halibut  is  easily  separated  from  bone  and 
skin  in  four  divisions. 

Best  Methods  of  Cooking. 

Broiling  and  baking  are  the  most  satisfactory  ways 


Fish.  115 

of  cooking  fish,  and  the  two  methods  are  practically 
the  same  with  the  gas  range. 

Sections  of  fish  dipped  in  melted  butter  or  salt  pork 
fat,  sprinkled  with  fine  crumbs,  and  broiled  under  gas 
have  much  the  appearance  and  flavor  of  fried  fish,  and 
may  be  prepared  without  causing  the  odor  of  frying. 

Fish  Stock. 

Separate  the  flesh  from  the  non-edible  portions  be- 
fore cooking  whenever  it  is  possible.  It  is  not  eco- 
nomical to  leave  the  head  on  a  fish  to  be  baked,  since  it 
will  be  practically  uneatable,  nor  can  it  be  considered 
ornamental  in  the  highest  sense.  But  if  cooked  in 
water  it  would  yield  good  stock.  Skin  may  as  well  be 
thrown  away,  but  all  fish  bones  and  trimmings  should 
be  treated  like  meat,  covered  with  cold  water,  season- 
ing added,  and  cooked  till  the  bones  fall  apart  —  about 
an  hour. 

This  stock  may  be  kept  for  a  day  or  two  and  then 
used  for  a  soup,  when  it  would  not  be  possible  to  keep 
raw  fish. 

Boiled  Fish. 

Unless  the  liquor  is  used,  this  is  an  extravagant  way 
of  cooking  fish.  When  put  into  boiling  water  the  fish 
should  be  in  compact  form  and  be  wrapped  in  cheese- 
cloth, or  the  water  must  be  skimmed  carefully  to  pre- 
vent the  froth  from  settling  on  the  fish. 

The  time  of  cooking  varies  with  the  shape  of  the 
fish.  The  flesh  must  be  firm  and  leave  the  bone 
readily.  When  cooked  too  long  it  becomes  tough  and 
tasteless.  A  few  herbs  may  be  put  in  the  water,  if  de- 
sired, to  vary  the  flavor  of  the  fish. 

Boiled  fish  requires  rich  and  highly  flavored  sauces. 


n6  Home  Science  Cook  Book. 

Boiled  Salmon. 

Scrape  the  skin  of  a  four-pound  piece  of  salmon, 
wipe,  tie  in  cheese-cloth,  and  immerse  in  gently  boil- 
ing salted  water.  Cover  and  cook  slowly  from  thirty  to 
forty  minutes,  or  until  the  flesh  will  leave  the  bone 
easily.  Drain,  remove  the  skin,  arrange  on  a  platter, 
and  pour  white  or  egg  sauce  over  or  around  it.  Gar- 
nish with  hard-boiled  egg  and  lemon  points,  and  serve 
with  cucumbers  and  potato  balls. 

Steamed  Fish. 

Prepare  as  for  boiling  and  put  in  a  deep  agate  pan 
in  a  steamer  with  a  slice  of  onion,  a  bit  of  bay-leaf,  a 
few  peppercorns,  and  a  little  salt. 

Make  a  white  sauce  from  the  juice  which  gathers  in 
the  pan,  to  serve  with  the  fish. 

Fish  Stew. 

Bone  a  small  haddock  or  slice  of  halibut  and  cook 
the  head  and.  bones  in  a  pint  of  water  for  an  hour  with 
six  or  eight  small  onions.  Put  the  boiled  onions  and 
the  raw  fish,  cut  in  pieces  and  rolled  in  flour,  in  a  stew- 
pan,  strain  the  broth  from  the  bones  over  them,  and 
cook  ten  or  fifteen  minutes  longer.  Add  one-half 
pint  of  oysters  if  convenient. 

Just  before  serving  thicken  the  broth  with  butter 
and  flour  cooked  together,  one-fourth  cup  of  each. 
Season  with  salt,  paprika,  and  lemon  juice. 

Baked  Fish. 

Spread  some  butter  over  an  agate  dripping  pan  or 
cover  with  thin  slices  of  fat  salt  pork,  sprinkle  over  it 
one  onion  minced  fine,  lay  on  this  a  thin  slice  of 
halibut  or  any  small  whole  fish  split  down  the  middle. 


Fish.  117 

Add  one  tablespoon  of  vinegar  and  spread  thickly 
with  butter  and  flour  rubbed  together.  Bake  until 
done,  the  time  depending  upon  the  thickness  of  the 
fish.  Remove  to  a  platter.  When  the  pan  is  buttered 
or  pork  is  laid  under  the  fish,  it  is  easily  removed  with 
a  palate  knife.  Or  a  strip  of  cheese-cloth  or  tough 
greased  paper  can  be  put  underneath  and  be  drawn 
out  with  the  fish. 

Mix  flour  with  the  butter  left  in  the  pan,  and  add 
water  until  it  is  the  desired  consistency;  add  two 
tablespoons  of  cucumber  pickles  chopped  fine.  Pour 
this  over  the  fish.  Garnish  with  lemon  points  and 
parsley. 

Baked  Halibut,  Stuffed. 

Dip  the  black  side  of  the  skin  in  scalding  water  and 
scrape  thoroughly.  Next  cut  out  the  bone,  but  do 
not  disturb  the  position  of  the  flesh.  Place  in  the 
buttered  pan  in  which  it  is  to  be  baked.  Pull  out  the 
sides  of  the  slice,  making  it  nearly  square  in  shape 
and  leaving  a  larger  space  than  the  bone  occupied. 

Melt  one  ounce  of  butter,  stir  in  one-half  cup  of 
cracker  crumbs.  Season  with  salt,  pepper,  and  chopped 
onion  or  chives.  Add  the  slightly  beaten  white  of  one 
egg  and  moisten  with  strained  tomato.  Pack  firmly 
into  the  opening  in  the  slice.  Pour  more  of  the  tomato 
over  and  bake  gently  for  half  an  hour  if  the  slice  is 
an  inch  thick. 

Baked  Shad. 

Stuff  the  cleaned  fish  with  buttered  crumbs  seasoned 
with  salt  and  pepper.  Sew  and  skewer  in  place,  stand 
upright  in  the  pan,  brush  over  with  butter,  gash  at 


n8  Home  Science  Cook  Book. 

uniform  distances,  and  bake  about  fifteen  minutes  to 
each  pound.  At  the  last  add  a  cup  of  water  with  the 
juice  of  one  lemon.  Use  this  to  make  a  brown  sauce. 

Boned  Fish,  Stuffed. 

Cut  the  flesh  from  the  bones  of  a  three-pound  cod  or 
haddock  in  two  long  strips.  Mix  a  cup  of  crumbs  with 
two  tablespoons  of  melted  butter,  season  with  salt  and 
pepper,  a  few  drops  of  onion  juice,  and  a  tablespoon  of 
lemon  juice.  Add  the  whites  of  two  eggs  and  milk 
enough  to  moisten  the  crumbs.  Spread  this  between 
the  strips  of  fish,  or  put  fish  and  crumbs  in  layers  in  a 
buttered  oval  dish,  and  invert  on  a  platter  when  done. 
Skewer  together  and  bake  for  one-half  hour.  One-half 
pint  of  oysters  may  be  added  to  the  stuffing  or  to  a 
white  sauce  to  serve  with  the  fish. 

Fish  Rabbit. 

Bone  halibut  or  haddock,  cut  in  sections  and  dip  in 
seasoned  butter,  and  place  close  together  in  a  deep 
plate.  On  top  spread  a  mixture  of  fine  crumbs  and 
grated  cheese  moistened  with  milk  and  seasoned. 
Bake  until  the  fish  is  done  and  the  cheese  mixture  is 
browned. 

Halibut  Turbans. 

Remove  skin  and  bone  from  a  thin  slice  of  halibut ; 
a  cross-section  of  fish  will  thus  be  divided  into  four 
fillets.  For  a  pound  of  halibut  melt  one  tablespoon  of 
butter ;  add  one  tablespoon  of  lemon  juice,  a  few  drops 
of  onion  juice,  one  saltspoon  of  salt,  and  a  speck  of 
pepper.  Dip  the  fillets  in  this,  then  roll  in  the  form 
of  turbans,  and  skewer  in  place.  Put  the  turbans  on 
an  agate  plate  or  pan,  pour  the  remainder  of  the  pre- 


Fish.  119 

pared  butter  over  them,  and  bake  fifteen  to  twenty-five 
minutes. 

Halibut  a  la  Poulette. 

Garnish  halibut  turbans  with  hard-boiled  eggs  and 
serve  with  white  sauce. 

The  turbans  also  may  be  rolled  in  egg  and  crumbs 
and  fried  in  deep  fat.  In  that  case  serve  with  them 
tartare  sauce  in  lemon  cups  made  by  scooping  out  a 
half  lemon. 

Bass  or  flounder  can  be  used  in  the  same  way. 

Stuffed  Smelts. 

Clean  the  fish,  cut  down  the  thin  part,  and  remove 
the  backbone  by  pushing  the  flesh  away  from  it  and 
pulling  it  out.  In  each  fish  put  about  one  tablespoon 
of  rich  stuffing,  then  draw  the  tail  through  the  mouth. 
This  will  hold  the  stuffing  in  place  without  strings  or 
skewers.  Brush  over  with  melted  butter  and  bake  for 
fifteen  minutes. 

Broiled  Fish. 

Remove  head,  tail,  and  fins,  and  split  open.  Remove 
backbone  from  cod  or  haddock ;  cut  large  fish  in  inch 
slices.  Brush  fish  and  broiler  with  melted  fat.  Broil 
the  flesh  side  until  brown,  then  turn  the  skin  toward 
the  coals ;  or  with  the  gas  stove  put  broiler  and  pan  in 
the  upper  oven  for  the  last  five  minutes. 

Cook  from  ten  to  twenty  minutes  according  to 
thickness. 

Planked  Shad. 

Tack  the  shad  on  a  thick  oak  plank  already  heated, 
skin  side  down,  and  bake  in  the  oven  or  broil  before 
coals  or  under  gas  for  twenty  to  thirty  minutes. 


I2O  Home  Science  Cook  Book. 

Finnan  Haddie. 

Parboil  five  minutes  and  then  broil,  as  if  fresh. 

Salt  Mackerel. 

These  should  be  thoroughly  freshened  by  soaking 
flesh  side  down  in  water  over  night  or  longer;  then 
broil  or  boil. 

Fried  Fish. 

Clean,  remove  as  much  skin  and  bone  as  possible; 
divide  large  fish  in  sections  of  uniform  thickness. 
Wipe  dry,  season  slightly,  roll  in  flour,  then  in  egg 
and  crumbs,  and  fry  in  deep  fat  like  croquettes,  or  in 
a  shallow  pan,  and  turn  while  cooking. 

Deep  fat  should  be  hotter  than  for  doughs  and  not 
quite  so  hot  as  for  croquettes,  since  the  fish  must  have 
time  to  cook  through.  About  five  minutes  'is  needed 
to  fry  fillets  or  turbans  of  fish. 

Trout,  pickerel  or  perch  are  usually  rolled  in  corn- 
meal  and  cooked  with  fat  salt  pork  in  a  frying-pan. 
Large  trout  may  be  baked. 

Stuffing  for  Fish. 

Mix  one  cup  of  coarse  stale  or  dry  crumbs,  either  bread 
or  cracker,  with  one-half  teaspoon  of  salt,  a  little  pepper, 
and  onion  juice,  and  stir  into  one  ounce  of  butter 
melted.  Moisten  with  about  one-fourth  cup  of  water. 

Lemon  juice,  vinegar,  chopped  pickles,  capers, 
parsley,  one  or  all,  may  be  added  to  this  stuffing. 

For  a  dry  crumbly  stuffing  use  double  the  quantity 
of  butter  and  omit  the  water. 

An  egg  is  added  to  aid  in  holding  it  together  and  to 
the  fish. 


Fish.  121 

Oysters,  mushrooms,  green  peppers,  etc.,  may  be 
added  to  the  stuffing. 

Fish  Forcemeat. 

Chop  any  raw  white  fish  and  mix  with  each  pound 
two  eggs,  one  cup  of  thick  white  sauce  (or  one  cup 
of  cream  and  one  cup  of  white  crumbs),  and  season 
with  salt,  pepper,  lemon  and  onion  juice.  Use  to  stuff 
a  whole  fish,  or  to  roll  up  in  turbans,  or  cook  by  itself 
like  croquettes,  or  steam  in  a  mold,  or  shape  in  small 
balls  and  cook  in  water  to  use  as  a  garnish  for  soups, 
or  to  serve  with  a  white  sauce. 

Broiled  Oysters. 

Dip  large  oysters  in  melted  butter  seasoned  with 
salt  and  pepper,  and  then  in  fine  cracker  crumbs. 
Put  on  a  buttered  broiler  and  cook  five  minutes  or  more 
until  the  juice  begins  to  run. 

Fried  Oysters. 

Wash  large  oysters,  parboil,  drain,  and  sprinkle  with 
salt  and  pepper.  Roll  first  in  seasoned  crumbs,  then 
dip  in  beaten  egg  mixed  with  one  tablespoon  of  milk ; 
roll  in  crumbs  again.  Fry  one  minute  in  smoking 
hot  lard.  Drain  on  paper. 

Oysters  are  also  fried  in  batter  like  tripe. 

Oysters  Supreme. 

Parboil  one  pint  of  large  oysters  with  a  slice  of  onion, 
bit  of  mace,  and  sprig  of  parsley,  and  drain.  Make  a 
thick  sauce  with  one-fourth  cup  of  butter,  one-half  cup 
of  flour,  and  one  pint  of  oyster  liquor  and  cream.  Add 
one  beaten  egg  or  two  yolks,  and  cook  three  minutes 
longer.  Season  highly  with  salt  and  pepper.  One- 


122  Home  Science  Cook  Book. 

half  cup  of  mushrooms  or  chicken  chopped  fine  may  be 
added  to  this  paste.  Dry  the  oysters,  cover  with  the 
mixture,  and  cool  on  a  buttered  pan.  Then  dip  in 
egg  and  crumbs,  and  fry.  Or  instead  of  the  sauce  use 
mayonnaise  dressing.  Let  them  stand  five  minutes, 
and  if  they  seem  moist,  dip  again  in  crumbs  and  cook 
at  once  in  deep,  hot  fat  one  minute. 

Steamed  Clams. 

Select  clams  in  the  shell,  wash  and  scrub  thoroughly, 
and  change  the  water  until  clean.  Put  them  in  a 
kettle  with  a  pint  of  water  for  half  a  peck  of 
clams.  Cover  tightly  and  cook  them  until  the  shells 
open.  Take  out  the  clams,  pour  off  the  liquor  care- 
fully into  a  pitcher,  and  let  it  stand  until  clear,  then 
pour  off  again  from  the  sediment.  Serve  the  clams  in 
the  shell  with  cups  of  the  broth  and  small  dishes  of 
melted  butter. 

Fried  Clams. 

Remove  steamed  clams  from  the  shells,  taking  off  the 
thin  membrane  on  the  edge  and  the  black  heads. 
Rinse  thoroughly,  dry  on  a  cloth,  dip  in  batter  (page 
91),  and  fry. 

Clam  Fritters. 

Chop  twelve  large  clams  very  fine,  season  them 
with  salt  and  black  pepper,  and  stir  in  one-half  cup  of 
flour  and  two  well-beaten  eggs.  When  well  mixed 
add  more  flour  if  too  thin,  then  drop  with  a  spoon  into 
hot  lard,  and  when  brown  skim  out,  drain  on  paper,  and 
serve. 

Scalloped  Clams. 

Cook  one-fourth  cup  of  soft  bread-crumbs  in  one-half 


Fish.  123 

cup  of  milk,  and  when  thick  add  one  tablespoon 
of  butter,  one  saltspoon  of  salt  and  pepper,  one  tea- 
spoon of  chopped  parsley,  and  one  dozen  large  clams 
chopped  fine.  Sift  in  the  yolks  of  two  hard-boiled 
eggs,  and  then  the  whites,  using  a  potato  ricer.  Fill 
large  clean  shells  with  the  mixture,  cover  with  but- 
tered cracker  crumbs,  and  bake  until  brown. 

Clam  Bouillon. 

Steam  the  clams  in  the  shells,  and  clear  the  liquor 
like  any  soup  stock,  seasoning  as  desired.  Serve  hot 
or  cold  in  cups  with  a  garnish  of  whipped  cream. 

To  Select  and  Open  Lobster. 

Choose  one  that  is  heavy,  of  medium  size,  with  a 
hard  shell  streaked  with  black. 

Wipe  it,  break  off  the  claws,  separate  the  tail  from 
the  body,  and  the  under  part  of  the  body  from  the 
shell.  Remove  the  meat  from  the  tail,  claws,  and  the 
body,  save  the  green,  liver,  and  the  coral,  but  discard 
the  vein  in  the  tail,  and  the  gills,  stomach,  and  head. 
Serve  plain,  or  creamed,  or  in  croquettes,  etc. 

Cook  lobster  only  long  enough  to  heat  it,  as  longer 
cooking  renders  it  tough. 

Plain  Lobster. 

Cut  the  meat  into  small  pieces  and  mix  the  liver 
with  it ;  dry  the  coral  and  rub  it  through  a  strainer 
over  the  meat.  Serve  with  vinegar,  melted  butter,  or 
with  salad  dressing;  or  mash  the  liver  to  a  smooth 
paste,  season  it  with  salt  and  pepper.  Thin  it  with 
oil  or  melted  butter  and  vinegar  and  pour  it  over  the 
lobster. 


124  Home  Science  Cook  Book. 

Stewed  Lobster. 

Cut  up  the  lobster.  Allow  one-half  cup  of  milk  to 
one  pint  of  lobster.  Heat  the  milk,  add  the  lobster, 
one  tablespoon  of  butter,  and  a  little  pepper.  Boil  up 
once  and  serve  plain  or  on  crisped  crackers. 

Scallops. 

Rinse,  parboil  slightly  in  their  own  liquor,  drain, 
and  chop.  Make  a  sauce  by  thickening  the  liquor 
with  butter  and  flour,  season  with  salt,  cayenne,  and 
one-fourth  teaspoon  of  mustard.  Put  sauce  and 
scallops  together  in  a  shallow  dish,  cover  with  crumbs, 
and  bake  until  brown. 

Scallops  may  be  fried  or  used  for  soups  like  oysters. 

Curry  of  Scallops. 

Put  one  teaspoon  of  butter  in  a  saucepan  or  chafing- 
dish,  and  when  melted  add  one  tablespoon  of  minced 
onion.  After  this  is  browned  stir  in  one  teaspoon  of 
curry  powder.  Cook  for  five  minutes,  then  add  one 
pint  of  white  stock,  and  let  it  simmer  until  reduced 
about  one-half.  Put  in  one  pint  of  scallops,  previously 
parboiled  fifteen  minutes,  and  cook  from  five  to  ten 
minutes.  Add  salt  to  taste. 

Crabs. 

The  soft  shell  crabs  cannot  be  obtained  everywhere, 
and  should  never  be  used  unless  alive  and  in  good 
condition.  The  spongy  substance  and  sand  pouch 
must  be  removed  and  the  crabs  rinsed.  Then  they 
are  prepared  in  many  ways  like  clams  and  oysters 
and  lobsters. 

Hard  shelle.d  crabs  are  to  be  found  in  the  markets 
alive,  boiled,  and  canned.  The  meat  is  usually 


Fish.  125 

seasoned,    mixed    with   a   sauce,    and    served   in  the 
shells. 

Frog's  Legs. 

The  skin  is  generally  removed  before  they  are  sent  to 
market.  Blanch  for  five  minutes  in  boiling  water  con- 
taining salt  and  lemon  juice.  Wipe  dry  and  dip  in 
batter,  or  egg  and  crumbs,  and  fry  in  deep  fat  until 
brown.  Or  parboil  and  serve  with  a  sauce. 

Shad  Roe. 

Parboil  the  roe  in  salted  water  for  five  or  ten  min- 
utes and  drain.  Then  it  may  be  seasoned  and  dipped 
in  melted  butter,  and  broiled  or  baked.  Or  it  may  be 
mashed,  combined  with  seasoning,  a  few  crumbs  and 
beaten  egg  to  hold  all  together,  and  then  be  shaped  in 
balls  or  small  croquettes  which  are  rolled  in  egg  and 
crumb  and  fried  in  deep  fat. 

Shrimps. 

Fresh  or  canned  shrimps  may  be  used  like  lobster, 
in  salads  or  in  cream  sauce,  or  as  a  garnish. 


126  Home  Science  Cook  Book. 


Meats. 

Roast  Beef. 

Wipe,  trim,  and  tie  or  skewer  into  shape.  If  there 
be  a  large  piece  of  flank,  reserve  for  soups  or  stews. 
Lay  the  meat  on  a  rack  in  a  pan,  sprinkle  the  fat  with 
salt  and  pepper,  dredge  all  over  with  flour,  and  put  it 
in  a  very  hot  oven,  skin  side  down  at  first,  that  the 
heat  may  harden  the  juices  in  the  lean  part.  When 
the  meat  is  seared,  baste  with  the  fat  and  reduce  the 
heat.  Baste  often  and  dredge  with  flour.  When  seared 
all  over,  turn  and  bring  the  skin  side  up  for  the  final 
basting  and  browning.  Bake  twelve  to  fifteen  minutes 
to  each  pound.  If  there  be  any  danger  of  burning  the 
fat  in  the  pan,  add  a  little  hot  water  after  the  flour  is 
browned. 

Larded  Fillet  of  Beef. 

Trim  the  fat  and  gristle  from  the  rump  tenderloin. 
Cut  strips  of  fat  salt  pork  two  inches  long  and  one- 
fourth  inch  thick  from  near  the  skin,  chill  them,  and 
with  a  larding  needle  draw  into  the  upper  side  of  the 
fillet.  Sprinkle  the  meat  with  salt,  pepper,  and  flour, 
and  bake  for  about  thirty  minutes,  basting  two  or 
three  times. 

Serve  with  brown  gravy  with  or  without  mushrooms, 
or  with  tomato  or  horseradish  sauce. 

Pot  Roast  or  Braised  Beef. 

Four  to  six  pounds  from  the  middle  or  face  of  the 
rump,  the  vein,  or  the  round.  Wipe  and  sear  all  over 


Meats.  127 

in  a  frying-pan  or  under  the  gas  flame.  Add  one  cup 
of  water,  and  place  it  where  it  will  cook  slowly.  Use 
only  water  enough  to  keep  the  meat  from  burning,  and 
have  the  cover  fit  closely  to  keep  in  the  steam.  Cook 
until  very  tender,  but  do  not  let  it  break.  Serve  hot 
or  cold.  The  meat,  cut  in  quarter-inch  slices,  may  be 
reheated  in  hot  butter 

Thin  Roasts  and  Thick  Steaks. 

Between  these  cuts  there  is  no  dividing  line,  yet 
both  are  still  bugbears  to  many  housekeepers.  With 
a  gas  range  there  is  no  difficulty ;  the  meat  is  placed  on 
the  broiler  pan  close  to  the  flame  until  the  one  side  is 
well  seared,  and  then  the  other  has  its  turn.  Then 
the  pan  is  moved  further  away  from  the  flame,  giving 
the  heat  a  chance  to  reach  the  center  without  burn- 
ing the  outside,  and  the  meat  is  turned  again. 

The  same  plan  must  be  followed  with  other  fuels  — 
intense  heat  at  first  to  sear  the  outside,  then  moderate 
heat  to  strike  through  the  meat.  First  sear  the  meat 
over  the  coals  or  in  a  hot  frying-pan  without  fat  in  it. 
Then  finish  cooking  a  thin  roast  in  the  oven. 

Broiled  Beefsteak. 

Any  tender  section  may  be  cut  in  steaks;  loin, 
rump,  and  round  each  has  its  merits.  Let  the  steak 
be  cut  just  before  cooking,  and  be  more  rather  than 
less  than  an  inch  thick.  Remove  all  the  bone  and 
gristle  possible  without  16ss  of  juice  before  cooking. 

Brush  over  with  oil  or  melted  butter.  Place  near 
the  heat  at  first  until  well  browned,  then  move  away, 
giving  the  heat  opportunity  to  reach  the  center  with- 
out danger  of  burning  the  outside.  The  time  will 


128  Home  Science  Cook  Book. 

vary  from  five  to  fifteen  minutes  according  to  thick- 
ness, degree  of  heat  applied,  and  the  taste  of  the 
eaters.  Prepared  butters,  anchovy,  parsley,  maitre 
d'hotel,  etc.,  may  be  put  on  the  steak  or  served  in  a 
separate  dish. 

Hamburg  Steaks. 

Chop  fine  one  pound  of  raw  lean  beef  or  mutton  with  a 
small  amount  of  fat.  Salt  pork  may  supply  what  the 
meat  lacks.  Season  with  one  teaspoon  of  salt,  a  shake 
of  pepper,  and  a  few  drops  of  onion  juice.  Shape  in 
oval  cakes  about  three-quarters  of  an  inch  thick. 
Broil  or  cook  in  a  hot  frying-pan  from  eight  to  ten 
minutes;  more  time  is  usually  required  than  for  a 
whole  steak  of  the  same  thickness. 

The  meat  may  be  put  through  a  meat  chopper  more 
than  once  if  it  is  desired  to  make  it  into  a  smoother 
mass. 

Beef  Cutlets. 

Use  any  clear  sections,  not  tender  enough  to  cook 
quickly.  Cut  in  convenient  pieces  for  serving,  and 
broil  long  enough  to  sear  the  outside.  Then  put  in  a 
pan  with  brown  gravy  or  tomato  sauce  to  cover,  and 
cook  in  the  oven  at  moderate  heat  for  two  hours  or 
more. 

Pressed  Beef. 

Prepare  any  of  the  less  expensive  cuts  of  beef  for 
boiling.  Season  with  salt,  three  whole  cloves,  and  a 
large  tablespoon  of  vinegar  to  each  four  pounds  of 
meat.  Cook  slowly  in  a  little  water  until  tender.  Re- 
move all  bones  and  skin  and  chop  fine,  adding  more 
seasoning  if  desired.  Place  in  a  stone  vessel  and  press. 


Meats.  129 

When  quite  cold  and  firm  the  beef  will  slice  easily. 
Serve  cold,  or  dip  slices  in  beaten  eggs  and  bread- 
crumbs, and  fry  in  hot  fat. 

Smothered  Beef. 

Remove  bone,  skin,  and  gristle,  and  cut  in  uniform 
pieces ;  sprinkle  with  salt,  pepper,  and  flour.  Put  in  a 
bean  pot  in  the  oven,  or  in  a  covered  dish  in  a  steamer, 
and  cook  for  two  hours,  or  until  tender. 

Make  a  brown  sauce  from  the  broth,  or  reserve  that 
for  soup,  and  serve  the  meat  with  a  tomato  sauce. 

Any  other  meat  can  be  prepared  in  the  same  way. 

Corned  Beef. 

Choose  a  piece  of  beef  which  has  a  fair  proportion 
of  fat,  and  has  not  been  in  the  brine  many  days. 
Cover  with  boiling  water  and  skim  carefully  when  it 
begins  to  boil.  Very  salt  meat  may  be  put  on  in  cold 
water.  Cook  slowly,  until  so  tender  that  it  can  be 
picked  to  pieces  with  a  fork. 

Let  the  water  boil  away  toward  the  last,  and  let  the 
beef  stand  in  the  water  until  partially  cooled.  Then 
lift  it  out  of  the  water,  and  pack  in  a  brick-loaf  pan, 
letting  the  long  fibers  run  the  length  of  the  pan;  mix 
in  the  fat  so  that  it  will  be  well  marbled,  and  press 
until  cold. 

Beef's  Liver. 

The  liver  should  be  cut  in  half-inch  slices  and  left 
for  ten  minutes  in  boiling  water.  Then  drain,  remove 
skin,  etc.,  dip  in  melted  pork  or  bacon  fat,  and  broil 
for  five  minutes  or  more,  or  fry. 

Calf's  Liver. 

Prepare  in  the  same  way  as  beef's  liver.     The  thicker 


130  Home  Science  Cook  Book. 

portion  may  be  stuffed  with  crumbs,  or  larded  with 
bacon  or  pork,  and  baked  or  braised,  and  served  hot  or 
cold. 

Lamb's  Liver. 

This  liver  is  delicate,  and  is  not  used  as  much  as  it 
deserves.  It  may  be  broiled,  fried,  or  minced. 

Minced  Liver. 

Boil  any  liver  half  an  hour,  remove  all  stringy  por- 
tions, and  chop  fine.  Moisten  with  stock  or  water  and 
butter,  and  season  with  salt  and  pepper. 

Serve  hot  with  toast  or  potatoes. 

Tripe. 

As  it  comes  from  the  market,  tripe  is  usually  cooked 
and  often  pickled.  More  cooking1  is  generally  needed 
to  make  it  perfectly  tender  and,  if  pickled,  to  remove 
some  of  the  vinegar.  Then  it  is  ready  to  prepare  in 
different  ways. 

Almost  any  other  tender  cooked  meat  may  be  pre- 
pared in  any  of  the  ways  suggested  for  the  tripe. 

Broiled  Tripe. 

Have  the  tripe  boiled  tender  and  thoroughly  cooled 
and  dried.  Cut  it  in  pieces  to  fit  the  broiler,  cover 
with  cracker  dust,  let  it  stand  five  minutes,  then 
spread  all  over  with  melted  butter  or  olive  oil,  and 
dust  again  with  the  fine  cracker.  Lay  the  tripe  on  the 
broiler  and  cook  the  smooth  side  first  until  slightly 
brown,  then  turn  and  brown  the  other  side.  Serve  it 
with  the  honeycomb  side  up,  that  it  may  hold  the  gen- 
erous portion  of  butter  flavored  with  salt,  pepper,  and 
lemon  juice,  which  is  the  best  dressing  for  it,  though 
for  variety  it  may  be  served  with  mayonnaise  tartare. 


Meats.  131 

Tripe  in  Batter. 

Tripe  fried  in  crumbs  is  liable  to  be  dry  and  horny ; 
therefore,  it  is  better  to  dip  it  in  a  batter,  in  which  case 
the  batter  is  crisp,  but  the  tripe  inside  will  be  tender. 
After  boiling  and  drying  cut  the  tripe  in  pieces  suita- 
ble for  serving.  Dip  them  in  a  batter,  until  well  cov- 
ered, but  drain  off  all  that  will  not  adhere.  Fry  slices 
of  fat  salt  pork  until  crisp  and  cook  the  tripe  in  the 
hot  fat,  turning  when  one  side  is  brown.  Drain  it  on 
soft  paper  and  serve  with  the  pork  scraps;  garnish 
with  parsley. 

Tripe  Lyonnaise. 

Cut  tender  tripe  in  half-inch  squares.  For  each 
cupful  fry  one  tablespoon  of  chopped  onion  in  one 
tablespoon  of  hot  butter  until  slightly  brown,  turn  in 
the  tripe,  and  toss  about  until  it  absorbs  the  butter  and 
is  a  delicate  brown.  Sprinkle  over  it  salt,  paprika, 
minced  parsley,  and  one  tablespoon  of  lemon  juice  or 
tarragon  vinegar,  and  serve  hot. 

Scalloped  Tripe. 

Take  one  pint  of  tender  tripe  cut  in  half-inch  pieces, 
one-half  cup  of  grated  Parmesan  or  other  dry  cheese, 
and  one  and  one-half  cups  of  tomato  sauce.  Butter  a 
baking  dish  suitable  for  serving,  put  in  a  layer  of 
tripe,  sprinkle  with  salt,  pepper,  or  paprika,  and  thickly 
with  the  cheese,  and  moisten  with  the  sauce.  Then 
arrange  another  layer  of  each  and  cover  with  one-half 
cup  of  cracker  crumbs  moistened  with  melted  butter. 
Flavor  the  tomato  sauce  quite  strongly  with  onion,  fry- 
ing it  first  in  the  butter.  Bake  in  a  hot  oven  until  the 
crumbs  are  brown. 


132  Home  Science  Cook  Book. 

Tripe  a  la  Poulette. 

Cut  tender  tripe  in  small  pieces  and  add  to  a  rich, 
white  sauce.  Stew  over  a  gentle  heat  for  twenty  min- 
utes, and  season  with  lemon  juice  and  minced  parsley. 
For  one  pint  quickly  sty:  in  the  beaten  yolks  of  two 
eggs.  The  sauce  should  be  so  thick  that  the  tripe  will 
be  merely  moistened  with  it,  and  may  be  piled  in  a 
mound  on  the  dish.  Garnish  with  small  boiled  onions 
or  stewed  celery  or  mushrooms. 

Stuffed  Tripe. 

Cut  tender  tripe  in  pieces  four  inches  square.  Spread 
with  poultry  stuffing  moist  with  beaten  egg.  Roll  up 
and  tie  or  skewer,  steam  for  half  an  hour,  then  brown 
in  the  oven  or  under  a  gas  flame. 

Mutton  and  Lamb. 

These  meats  are  used  less  than  they  should  be.  The 
strong  flavor  of  the  older  meat  may  be  reduced  by  re- 
moving the  pink  skin  on  the  fat  and  a  part  of  the 
latter.  A  little  lemon  juice  or  vinegar  and  a  bit  of 
bay-leaf  put  in  the  water  in  which  mutton  is  stewed  or 
parboiled  before  roasting  will  make  the  flavor  more 
agreeable  to  many. 

Boiled  Leg  of  Mutton  or  Lamb. 

Remove  outer  fat  and  tough  bits  of  skin,  trim, 
scrape,  and  wipe.  Put  in  a  deep  kettle  of  boiling 
water,  let  it  come  quickly  to  the  boiling  point  again, 
and  remove  the  froth  that  rises.  Then  place  the  kettle 
where  it  cannot  boil,  but  will  keep  at  a  temperature  of 
i8o°-i9o°  Fahr.  Allow  at  least  a  half  hour  of  such 
cooking  for  each  pound  of  meat.  ^ 

Reserve  the  water  for  soups. 


Meats.  133 

Roast  Lamb. 

Remove  the  caul,  any  superfluous  fat,  and  the  end 
of  leg  if  that  cut  is  used.  Wipe,  sear  the  cut  end,  or 
wherever  there  is  any  lean  meat  exposed.  Dredge 
with  salt,  pepper,  and  flour.  Put  on  a  rack  in  drip- 
ping pan  in  hot  oven,  and  when  the  flour  is  browned, 
add  a  little  hot  water,  and  baste  every  fifteen  minutes. 
Reduce  the  heat  and  bake  about  one  hour  and  a  half. 
Serve  with  mint  sauce. 

The  leg  may  be  boned  and  stuffed. 

Crown  Roast  of  Lamb. 

This  requires  ten  or  twelve  rib  chops  from  two 
loins.  Have  the  backbone  well  trimmed,  the  ribs  cut 
even  and  separated  slightly,  but  the  meat  left  uncut. 
Tie  in  circular  shape,  the  meat  inside,  and  sew  or 
skewer  together.  Protect  the  bones  with  paper  or 
pork.  Season,  bake  one  hour  or  more.  Serve  peas, 
carrots,  or  puree  of  chestnuts,  or  potato  in  the  center. 

Saddle  of  Mutton. 

The  loin  is  left  whole  instead  of  being  divided 
through  the  center  of  the  backbone  as  it  is  for  chops. 
It  should  be  well  trimmed  and  treated  like  any  other 
roast. 

Mutton  Chops. 

Wipe  with  a  wet  cloth ;  remove  the  skin  and  extra 
fat;  have  a  frying-pan  hissing  hot,  without  any  fat; 
put  in  the  chops  and  cook  one  minute,  turn,  and  sear 
the  other  side ;  cook  more  slowly  until  done,  five  min- 
utes if  liked  rare.  Stand  them  up  on  the  fat  edge  to 
brown  the  fat,  without  overcooking  the  meat.  When 


134  Home  Science  Cook  Book. 

nearly  done  sprinkle  a  little  salt  on  each  side.     Drain 
on  paper,  and  serve  hot. 

Breaded  Chops. 

Chops  may  be  dipped  in  egg  and  crumbs  and  fried 
in  deep  fat  for  about  five  minutes. 

Stuffed  Chops. 

Remove  the  bone  and  tough  portion  from  six  chops 
cut  from  the  loin  or  ribs.  Make  a  dressing  of  stale 
bread  crumbled,  highly  seasoned  with  salt,  pepper, 
cayenne,  and  a  little  powdered  thyme,  moistened  with 
melted  butter,  one  well-beaten  egg,  and  enough  hot 
water  to  make  it  spread  easily.  Lay  the  chops  in  a 
dripping  pan  with  some  of  the  surplus  fat  under  them. 
Spread  the  dressing  smoothly  all  over  the  top  of  each, 
place  them  in  a  hot  oven,  and  bake  about  twenty 
minutes  or  until  brown.  Or  divide  the  chop  nearly 
through  to  the  bone  and  put  the  stuffing  between  the 
two  layers  of  meat. 

Shoulder  of  Lamb  or  Mutton. 

Remove  the  shoulder  blade,  back  and  leg  bones,  any 
fine  crumbs  of  bone  or  stringy  membranes.  Wipe  and 
rub  slightly  with  salt.  Stuff  or  not  as  preferred.  Roll 
or  fold  into  shape  and  tie  securely.  Put  it  into  boiling 
salted  water  to  cover,  remove  the  scum  as  soon  as  the 
water  boils  again,  then  turn  the  meat  over  and  skim 
again.  Let  it  cook  gently.  When  it  is  nearly  tender 
remove  it  from  the  water,  drain  it,  and  place  it  in  a 
baking  pan.  Dredge  with  salt,  pepper,  and  flour  and 
brown  under  the  broiling  burner,  or  bake  until  brown 
and  crisp  on  the  surface.  Baste  occasionally  with  some 
of  the  fat  and  water  from  the  kettle  and  dredge  with 


Meats.  135 

flour  after  basting.  The  whole  process  will  take  from 
two  and  a  half  to  three  hours. 

When  the  meat  is  sufficiently  browned  remove  it  to 
a  hot  dish,  take  out  the  strings  from  the  meat,  and  in 
serving  cut  at  right  angles  with  the  back  edge. 

The  bones  and  remainder  of  a  fore-quarter  will  fur- 
nish material  for  a  soup  or  stew. 

Curry  of  Mutton. 

Cut  two  pounds  of  lean  mutton  into  small  pieces 
and  brown  them  in  hot  fat ;  put  them  in  a  curry  sauce 
and  simmer  until  tender.  Place  the  meat  on  a  hot 
dish  and  arrange  a  border  of  boiled  rice  around  the 
meat.  Slices  of  cold  cooked  mutton  may  be  used  in- 
stead of  the  fresh  meat.  Veal  curry  is  prepared  in 
the  same  manner. 

Veal. 

This  meat  is  seldom  boiled,  since  it  lacks  flavor  in 
itself  and  needs  that  developed  by  high  temperature 
or  savory  herbs.  It  may  be  roasted  or  broiled  like 
other  meats,  but  should  not  be  left  rare. 

Fricassees,  stews,  and  pot  pies  are  especially  suita- 
ble ways  to  use  the  poorer  portions  of  veal.  It  is  very 
useful  to  combine  with  chicken  for  salads  and  cro- 
quettes. 

Veal  Chops. 

These  are  cut  from  the  loin  and  ribs  and  correspond 
to  the  sirloin  and  rib  steaks  in  beef,  and  to  the  chops 
in  mutton.  They  are  generally  more  tender  than  the 
cutlets  from  the  leg,  just  as  sirloin  steak  is  more 
tender  than  that  from  the  round. 

Trim  the  chops  and  remove  the  bone  if  preferred. 


136  Home  Science  Cook  Book. 

Press  into  compact  shape  and  season  slightly.  Roll 
in  fine  cracker  crumbs,  then  dip  in  beaten  egg,  then 
in  seasoned  crumbs,  and  cook  carefully  in  the  hot  fat, 
adding  more  butter  or  salt  pork  fat  if  needed.  Do 
not  let  them  become  too  brown.  Drain  and  serve,  gar- 
nished with  the  crisp  fat  and  fried  sliced  kidney  and  a 
bit  of  parsley. 

Veal  Cutlets. 

The  loin  and  thickest  part  of  the  leg  of  veal  are 
commonly  used  for  steaks  or  cutlets,  but  a  nice  dish 
may  be  prepared  from  cheaper  parts,  if  one  will  take 
the  time  to  do  it  properly. 

Take  a  slice  from  the  lower  part  of  the  leg,  or  from 
the  shoulder,  where  considerable  lean  meat  is  found. 
Wipe  it  and  remove  the  tough  membranes,  skin,  and 
bones,  and  put  them  in  the  soup  kettle.  Cut  the  lean 
meat  into  pieces  for  serving,  and  pound  them  until  the 
fiber  is  all  broken.  Lap  one  piece  over  another,  put 
the  small  bits  all  together,  and  pound  and  press  them 
into  the  shape  you  wish.  In  this  way  you  can  use 
every  little  scrap  of  meat,  and  have  the  cutlets  of 
uniform  shape  and  tenderness.  Season  well  with  salt 
and  pepper,  roll  in  fine  bread-crumbs,  dip  in  beaten 
egg  or  flour  batter,  and  then  in  crumbs  again.  Brown 
the  cutlets  in  hot  salt  pork  fat.  Put  the  cutlets  in  a 
stew-pan,  add  two  tablespoons  of  flour  to  the  fat  left  in 
the  pan,  and,  when  well  mixed,  pour  on  gradually  one 
pint  of  hot  water,  or  the  water  in  which  the  bones  and 
trimmings  have  been  simmering.  Add  half  a  cup  of 
ketchup,  and  pour  the  gravy  over  the  cutlets.  Let 
them  simmer  half  an  hour,  or  until  perfectly  tender. 
Remove  them  to  a  platter,  skim  off  the  fat  from  the 


Meats.  137 

gravy,  add  more  hot  water  if  it  be  too  thick,  season  to 
taste,  and  strain  it  over  the  cutlets.  They  should  be 
tender  enough  to  cut  with  a  spoon.  Garnish  with 
lemon  and  parsley. 

This  method  of  cooking  veal  cutlet  will  be  found  a 
great  improvement  over  the  common  fried  veal.  Por- 
tions that  are  too  tough  for  frying  will  be  rendered  as 
tender  as  chicken. 

The  cutlets  may  be  dipped  in  flour  instead  of  egg 
and  crumbs,  but  will  not  hold  together  as  well. 

Calf's  Heart,  Liver,  and  Tongue. 

Clean  and  put  the  heart  and  tongue  in  cold  water, 
bring  to  a  boil  quickly,  and  skim.  Add  salt;  when 
nearly  done  put  in  the  liver,  first  scalding  it.  When 
the  meat  is  tender  remove  it,  and  season  the  liquor  to 
taste.  Thicken  it  with  flour  wet  in  cold  water,  or 
cooked  in  hot  butter.  Add  half  as  much  strained 
tomato  as  liquor.  Put  the  liver  in  the  center  of  the 
platter,  with  alternate  slices  of  the  heart  and  tongue 
round  the  edge.  Pour  the  tomato  sauce  over  the 
whole.  Chop  fine  all  that  is  left  over,  and  warm  it  in 
the  tomato  sauce,  and  serve  it  on  toast. 

Spiced  Tongue  or  Calf's  Heart. 

Boil  a  fresh  tongue  until  the  skin  will  peel.  Trim 
off  the  roots,  and  rub  the  tongue  all  over  with  a  mix- 
ture of  one  teaspoon  of  allspice,  half  a  teaspoon  each 
of  pepper  and  ginger,  then  dredge  with  flour.  Fry 
one  minced  onion  in  two  tablespoons  of  butter,  then 
brown  the  tongue  all  over.  Put  it  in  stew-pan,  add  flour 
to  the  butter  left  in  the  pan,  and  about  a  pint  of  water, 
or  enough  to  make  a  thin  gravy.  Pour  it  over  the 


138  Home  Science  Cook  Book. 

tongue,  add  half  a  cup  of  raisins  and  half  a  cup  of 
vinegar.     Stew  until  tender  and  serve  with  the  gravy. 
Prepare  a  calf's  heart  in  the  same  way,  stuffing  the 
cavity  with  raisins  rolled  in  the  spice. 

Calf's  Brains. 

Soak  in  cold  water  for  an  hour,  changing  it  twice 
and  adding  some  vinegar  and  salt  to  the  last  water. 
Then  tie  in  cheese-cloth  and  put  in  boiling  water  with 
seasoning,  and  cook  for  twenty  minutes.  Drain  and 
blanch  in  cold  water. 

Then,  like  sweatbreads,  they  may  be  prepared  in 
many  ways,  breaded  and  fried,  or  served  with  a  white, 
brown,  or  tomato  sauce,  or  added  to  croquettes,  etc. 

Sweetbreads. 

Soak  in  cold  water  half  an  hour,  parboil  fifteen  min- 
utes in  water  with  a  little  salt  and  lemon  juice  in  it, 
then  put  in  cold  water. 

They  are  then  ready  to  broil,  to  serve  in  a  cream  or 
other  sauce,  or  as  a  salad. 

Meat  Loaf. 

Two  pounds  of  raw  beef,  mutton,  or  veal,  or  two 
kinds  together,  chopped  fine  with  one-fourth  pound  of 
fat  salt  pork.  Season  with  two  teaspoons  of  salt,  a 
little  pepper,  and  one  teaspoon  of  mixed  herbs.  Mix 
with  one-half  cup  of  cracker  or  dry  bread-crumbs  and 
two  beaten  eggs.  Pack  in  a  mold  and  steam  for  two 
hours.  Then  brown  in  the  oven,  basting  with  melted 
butter.  Serve  hot  or  cold. 

Boiled  Ham. 

Brush  and  clean  a  large  ham  in  lukewarm  water  in 


Meats.  139 

which  a  teaspoon  of  borax  has  been  dissolved,  and 
soak  in  cold  water  over  night.  In  the  morning"  shave 
off  the  hardened  surface.  Put  it  into  a  large  kettle 
and  cover  with  cold  water.  Let  it  heat  slowly,  and  as 
it  begins  to  boil  remove  the  scum.  Keep  the  kettle 
where  it  will  barely  bubble,  and  let  it  cook  till  tender ; 
allow  twenty  minutes  or  more  to  the  pound  from  the 
time  simmering  begins.  If  a  fork  will  pierce  through 
the  thickest  part  and  the  skin  will  peel  off  easily,  it  is 
done.  Let  it  remain  in  the  liquor  until  cold.  Then 
peel  off  the  skin.  Mix  one  cup  of  fine  cracker  crumbs, 
half  a  cup  of  brown  sugar,  one  saltspoon  of  pepper, 
and  one  saltspoon  of  powdered  tarragon,  and  moisten 
slightly  with  melted  butter.  Spread  this  thickly  over 
the  fat  surface,  and  return  to  the  oven  till  brown  and 
crisp. 

After  using  the  best  portions  of  a  ham  for  broiling 
and  frying,  the  remainder  may  be  boiled.  Cook  slowly 
until  the  bones  slip  out.  Drain  it  from  the  water,  and 
pack  the  meat  in  a  pan,  the  fibers  all  one  way,  lean 
alternating  with  the  fat,  and  press  it  until  cold  and 
firm 

Broiled  Ham. 

Ham  is  better  broiled  than  fried.  Cut  thin  and 
soak  it  an  hour  in  lukewarm  water.  Drain,  wipe,  and 
broil  five  minutes. 

Boiled  ham  may  be  cut  in  thick  slices  and  broiled. 

Bacon. 

Keep  the  bacon  in  a  cold  place  that  it  may  be  hard 
and  firm  before  slicing.  Shave  off  the  hard,  lean 
strip,  also  the  smoked  edges  and  rind  as  far  back  on 
the  strip  as  required  for  one  meal.  Then  with  a  very 


140  Home  Science  Cook  Book. 

sharp  knife  shave  off  in  slices  not  more  than  an  eighth 
of  an  inch  thick.  The  smoky  edges  may  be  pared  off 
easily  with  scissors.  Put  on  a  tin  plate  or  pan,  and 
cook  in  the  oven  till  much  of  the  fat  is  extracted  and 
the  bacon  is  left  crisp,  but  not  too  brown.  The  slices 
may  be  laid  in  a  fine  wire-broiler  and  cooked  over  a 
clear  hot  fire,  or  the  broiler  laid  in  a  pan  and  the 
whole  placed  in  a  hot  oven  until  done.  Serve  alone  or 
with  eggs,  beefsteak,  veal  cutlets,  liver,  or  oysters. 

Save  all  the  fat  when  cooking  bacon,  and  use  it 
afterward  for  frying  potatoes,  eggs,  liver,  or  wherever 
the  bacon  flavor  would  be  agreeable.  This  is  much 
better  for  chafing-dish  cookery  than  to  attempt  to  cook 
the  bacon  at  the  table. 

Roast  Pig. 

A  pig  for  this  purpose  should  not  be  over  three  or 
four  weeks  old,  and  ought  not  to  be  kept  more  than  a 
day  or  two  after  it  is  killed.  The  skin  of  a  larger  pig 
will  not  develop  that  desirable  "  crackle"  which 
Charles  Lamb  has  so  fully  described.  The  pig  may 
be  dressed  in  the  market,  and  then  is  to  be  cleaned, 
stuffed,  and  roasted  much  like  poultry.  The  fore  legs 
are  usually  skewered  forward  and  the  hind  legs  back, 
though  some  cooks  prefer  to  bring  both  forward.  The 
mouth  is  generally  fastened  open  with  a  piece  of  wood 
or  a  cob,  that  it  may  afterward  admit  the  traditional 
apple.  The  ears  should  be  protected  with  buttered 
paper.  Cook  in  moderate  heat  three  hours  or  more, 
basting  frequently.  Sometimes  a  stuffing  of  rice  flav- 
ored with  Parmesan  cheese  is  used,  but  usually  a 
bread  stuffing  is  preferred.  This  may  be  seasoned 
with  any  combination  of  herbs. 


Meats.  141 

Broiled  Pork  Chops. 

Have  the  chops  cut  thin.  Wipe  with  a  damp  cloth. 
Put  them  in  a  saucepan  and  cover  with  boiling  water. 
Let  them  simmer  for  half  an  hour.  Remove  from  the 
fire  and  dredge  lightly  with  salt,  pepper,  and  flour; 
then  broil  until  a  light  brown.  Garnish  with  parsley. 

Surprise  Sausages. 

Parboil  the  sausages,  divide  in  half,  and  remove  the 
skins.  Wrap  in  mashed  potatoes,  then  dip  in  beaten 
egg,  and  coat  with  bread-crumbs.  Fry  in  deep  fat 
until  crisp  and  brown.  Serve  these  very  hot. 

Crown  of  Pork. 

Prepare  the  ribs  of  a  young  pig  like  the  crown  of 
lamb. 

Roast  Chicken. 

Pick  out  pin-feathers  and  singe.  Remove  crop  and 
windpipe  from  the  neck;  heart,  liver,  and  gizzard, 
and  afterward  lungs  arid  kidneys  from  below,  oil 
gland  from  outside.  Wash  quickly  and  wipe  dry. 
Stuff  and  truss.  If  an  old  bird,  steam  for  an  hour  or 
more,  then  roast  one  hour. 

Stuffing  for  Roast  Chicken  or  Turkey. 

For  each  cup  of  crumbs,  either  cracker  or  bread, 
allow  one  ounce  of  butter,  one  teaspoon  of  mixed 
herbs,  one-half  teaspoon  of  salt,  and  a  little  pepper. 
Melt  the  butter,  add  the  crumbs,  and  mix  thoroughly. 
Moisten  slightly  with  either  milk  or  water. 

For  a  crumbly  stuffing  use  twice  as  much  butter  and 
no  liquid. 


142  Home  Science  Cook  Book. 

Broiled  Chicken. 

Split  a  young  chicken  down  the  back,  flatten  as 
much  as  possible,  and  brush  over  with  melted  butter. 
Broil  over  coals  and  finish  in  the  oven,  or  under  gas 
for  twenty  to  thirty  minutes. 

Southern  Fried  Chicken. 

Split  a  tender  chicken  down  the  back,  flatten  it  a 
little,  season  with  salt  and  pepper,  dredge  with  flour, 
and  brown  in  a  generous  quantity  of  hot  pork  fat  or 
lard.  Cover  the  frying-pan,  and  do  not  hurry  the 
cooking.  Cook  about  thirty  minutes. 

Smothered  Chicken. 

This  differs  from  the  fried  chicken  in  using  less  fat 
—  half  butter  and  half  lard  gives  a  finer  flavor.  After 
browning  add  a  little  stock  or  water  and  simmer  until 
tender.  A  few  drops  of  cream  give  the  finishing  touch 
to  the  sauce. 

To  Cut  up  a  Fowl  for  Stewing. 

Remove  pin-feathers,  singe  the  hairs,  and  rub  off 
clean.  Cut  off  the  oil  gland.  Take  off  feet,  first  pull- 
ing out  the  tendons.  Remove  windpipe  and  crop  at  the 
neck.  Cut  through  the  skin,  press  back  leg  and  thigh 
bones  and  cut  at  the  joint,  then  take  off  the  wings. 
Divide  each  of  these  in  two  parts.  From  the  back- 
bone cut  through  thin  muscles,  then  notice  position  of 
inside  organs.  Remove  heart,  liver,  and  gizzard 
together.  Break  backbone  into  two  sections  and  take 
out  lungs,  kidneys,  etc.  Loosen  shoulder  blade  and 
cut  from  wing  joint  to  point  of  ribs  to  separate  back 
and  breast.  Open  gizzard,  detach  gall  bag  from  the 
liver  without  breaking. 


Meats.  143 

Rinse  quickly  in  cold  water,  cover  with  boiling  water, 
and  cook  gently  until  tender,  from  one  to  three  hours. 

For  a  fricassee,  the  meat  may  be  browned  in  hot  fat 
before  stewing  or  after. 

Chicken  Livers. 

Clean  the  livers  thoroughly,  cutting  off  any  green 
portions.  Cook  in  boiling  water  for  fifteen  minutes, 
drain,  and  brown  in  a  little  bacon  fat.  Remove  the 
livers,  put  one  ounce  of  butter  with  the  small  quantity 
of  fat  left  in  the  pan,  and  brown  in  it  two  tablespoons 
of  flour.  When  brown  pour  in  one  cup  of  hot  stock, 
and  season  with  salt,  pepper,  and  curry  if  desired. 
Reheat  the  livers  in  the  sauce,  and  serve  at  once. 

Livers  en  Brochette. 

After  parboiling,  divide  each  liver  in  three  or  four 
pieces,  put  on  skewers  with  alternate  bits  of  bacon. 
Broil  or  bake  till  bacon  is  crisp.  Serve  on  the 
skewers. 

Chicken  Liver  Balls. 

Rub  the  uncooked  liver  of  a  large  chicken  through  a 
strainer;  add  one  beaten  egg,  half  a  tablespoon  of 
butter  creamed,  one-fourth  teaspoon  of  salt,  a  few 
grains  of  paprika,  and  one  teaspoon  of  fine  chopped 
parsley.  Add  soft  bread-crumbs  or  fine  cracker  dust 
until  the  mixture  may  be  shaped  into  marbles.  Drop 
them  into  boiling  water  or  stock ;  cook  five  minutes, 
and  serve  in  soup.  Or  force  the  mixture  through  a 
squash  strainer  into  boiling  water;  boil  a  minute  or 
two  and  drain.  It  has  the  effect  of  browned  rice. 

Roast  Turkey. 

Choose  a  hen  turkey  weighing  about  eight  pounds. 


144  Home  Science  Cook  Book. 

Singe,  remove  pin- feathers,  oil  bag,  tendons,  entrails, 
and  crop.  Wipe,  stuff,  and  truss  the  feet  to  the  tail, 
the  wings  close  to  the  side,  and  the  neck  skin  to  the 
shoulder  blade.  Rub  with  salt,  pepper,  butter,  and 
dredge  with  flour.  Put  the  turkey  fat  in  the  pan,  lay 
the  turkey  on  one  side,  and  put  it  in  hot  oven.  When 
the  flour  is  brown,  check  the  heat,  baste  with  butter 
melted  in  hot-  water,  and  roast  nearly  three  hours. 
Add  a  pint  of  water  as  soon  as  the  fat  is  brown,  baste 
every  twenty  minutes,  and  turn  the  turkey  so  it  will 
brown  evenly. 

Roast  Goose. 

A  young  or  " green"  goose  is  recognized  by  its 
pliable  yellow  feet  and  its  tender  windpipe ;  as  it  grows 
older  the  down  on  its  legs  disappears  and  the  feet 
grow  darker  colored.  The  skin  is  so  fat  and  greasy 
that  a  thorough  washing  is  necessary,  and  warm  soda 
water  may  be  used  for  this  purpose  before  the  bird  is 
drawn.  Then  remove  the  internal  organs  as  from  a 
chicken  or  turkey,  and  wash  quickly  in  clear  water, 
and  wipe  dry.  Roast  like  a  turkey,  pouring  off  the  oil 
as  it  gathers  in  the  pan.  Serve  with  giblet  sauce, 
made  by  adding  to  a  brown  gravy  the  liver,  heart, 
and  gizzard,  which  have  been  boiled  till  tender  and 
then  chopped. 

Stuffing  for  Goose. 

Use  hot  mashed  potato  highly  seasoned  with  salt, 
pepper,  and  parboiled  onions  or  onion  juice.  Moisten 
with  one  tablespoon  of  butter  and  the  yolk  of  an  egg 
to  each  cup  of  potato.  A  sprinkle  of  sage  may  be 
added. 


Meats.  145 

Roast  Mallard  or  Teal  Ducks. 

Singe,  draw,  and  remove  all  the  tiny  pin-feathers. 
Then  wash  very  quickly  both  inside  and  out  with  cool 
water  and  wipe  perfectly  dry.  Stuff  the  ducks,  sew, 
and  truss.  Put  on  a  rack  in  a  pan,  sprinkle  with  salt, 
pepper,  and  a  little  flour.  Cover  with  small  slices  of 
salt  pork  and  put  into  a  very  hot  oven.  In  about  five 
minutes  the  ducks  will  be  light  brown.  Now  reduce 
the  heat  and  pour  into  the  pan  a  very  little  water.  The 
dripping  fat  will  burn  unless  a  little  hot  water  is  added. 
Baste  every  four  or  five  minutes.  In  forty  minutes 
the  ducks  will  be  sufficiently  cooked  if  liked  a  trifle 
rare,  but  many  prefer  a  longer  cooking.  When  nearly 
done,  the  pork  must  be  removed  and  the  birds  evenly 
browned  on  all  sides. 

Stuffing  for  Duck. 

Equal  parts  of  boiled  onions,  chopped  sour  apples, 
and  dried  bread-crumbs  are  mixed,  moistened  with  a 
little  melted  butter,  and  seasoned  with  salt,  pepper, 
and  sage. 


146  Home  Science  Cook  Book. 


Vegetables. 

General  Directions  for  Cooking  Vegetables. 

Select  the  vegetables  carefully,  choosing  each  in  the 
season  when  it  is  at  its  best. 

Those  which  are  sent  to  market  from  a  great  dis- 
tance are  expensive  and  usually  wilted,  and  so  unsat- 
isfactory that  we  tire  of  them  by  the  time  local  garden 
products  are  in  their  prime.  Many  of  the  vegetables 
in  the  markets  are  overgrown  and,  therefore,  tough 
and  unpalatable. 

All  vegetables  must  be  well  cleaned  before  cooking, 
and  a  small  scrubbing  brush  and  a  sharp-pointed  knife 
are  great  helps  in  this  process. 

Wilted  vegetables  sometimes  may  be  freshened  by 
soaking  or  sprinkling  with  water  before  cooking. 

The  water  in  which  strong  flavored  vegetables  are 
cooked  should  be  changed  several  times.  All  others 
should  be  cooked  in  little  water  that  sugary  juices 
may  be  retained.  On  this  account  steaming  or  baking 
is  sometimes  better. 

Color  is  retained  best  when  vegetables  are  boiled  in 
an  uncovered  kettle,  and  the  odor  of  onions  and  cab- 
bage is  less  disagreeable  in  the  house.  Vegetables 
should  be  put  in  boiling  water,  which  is  usually  salted 
at  first.  If  the  water  is  hard  a  very  little  soda  may  be 
added.  Any  vegetable  may  be  served  in  many  differ- 
ent forms,  plain,  with  various  sauces,  in  a  soup  or  a 
salad  or  croquettes. 

Artichokes. 

French  artichokes  are  expensive  usually  and  but  a 


Vegetables.  147 

small  part  is  edible.  The  stem,  outside  leaves,  and 
choke  must  be  removed.  Cook  in  boiling  salted  water 
until  a  leaf  can  be  pulled  out,  about  thirty  minutes. 
Drain  and  serve  with  melted  butter  or  Hollandaise 
sauce.  Or  serve  cold  with  mayonnaise. 

The  artichoke  bottoms  after  boiling  and  seasoning 
may  be  dipped  in  batter  and  fried  in  deep  fat. 

Jerusalem  artichokes  are  pickled  or  served  as  a 
salad.  They  may  be  pared,  put  into  vinegar  and  water 
to  prevent  discoloring,  then  boiled  tender,  and  served 
with  a  white  sauce. 

Asparagus. 

Break  off  tough  lower  end,  wash  the  stalks,  and 
cook  them  in  boiling  salted  water  from  twenty  to  forty- 
five  minutes,  until  tender.  Or  break  in  inch  pieces, 
scraping  off  the  lower  end,  cooking  tough  portions  first 
and  adding  tips  for  fifteen  minutes.  Serve  on  buttered 
toast  or  with  white  or  Hollandaise  sauce.  The  water 
where  the  asparagus  was  boiled  may  be  used  to  soften 
the  toast,  or  in  the  sauce,  or  for  a  soup. 

The  asparagus  with  sauce  may  be  served  in  rolls 
crisped  in  the  oven  after  the  centers  are  removed  and 
the  sides  spread  with  butter. 

Left-over  asparagus  may  be  used  for  soup  or  salad 
or  in  an  omelet. 

Baked  Beans. 

Soak  one  quart  of  pea  beans  over  night  in  cold  water. 
In  the  morning  put  them  into  fresh  water  and  simmer 
until  they  burst  slightly  on  removing  a  few  of  them  in 
a  spoon  and  blowing  on  them.  One-fourth  teaspoon 
of  soda  is  often  put  in  this  water  when  the  beans  are 
parboiled.  Then  turn  them  into  a  colander  and  drain 


148  Home  Science  Cook  Book. 

thoroughly,  and  place  in  the  small-top  earthen  bean  pot. 
Wash  one-quarter  to  one-half  of  a  pound  of  salt  pork, 
part  fat  and  part  lean,  scrape  the  rind  till  white,  and 
cut  it  one  inch  deep  in  half -inch  strips.  Bury  the 
pork  in  the  beans,  leaving  only  the  rind  in  sight.  Mix 
one  teaspoon  of  salt  and  one-fourth  cup  or  less  of 
molasses  with  some  water  and  pour  over  the  beans. 
Add  enough  more  water  to  cover  them,  and  keep  add- 
ing hot  water  as  needed  until  the  last  hour.  Bake 
from  eight  to  twelve  hours  in  a  slow  oven,  the  longer 
the  better,  so  long  as  the  beans  are  kept  moist.  One- 
half  teaspoon  of  dry  mustard  may  be  added  with  the 
salt  and  molasses.  Sugar  may  be  used  instead  of 
molasses  and  part  butter  instead  of  all  pork. 

Vegetarians  leave  out  the  pork  and  add  one  table- 
spoon of  olive  oil  for  each  cup  of  dry  beans  after  they 
are  partially  baked. 

Some  housekeepers  use  a  piece  of  fat  corned  beef 
in  place  of  pork. 

Fresh  shelled  beans  may  be  baked  in  the  same  way. 

Stewed  Beans. 

Soak  any  dry  beans  from  twelve  to  twenty-four 
hours.  Parboil  as  for  baked  beans,  drain,  add  more 
water,  and  stew  until  tender.  Season  with  butter, 
salt,  and  pepper. 

Split  peas  may  be  prepared  in  the  same  way.  A 
piece  of  salt  pork  or  bacon  is  often  stewed  with  them. 

Spanish  Beans. 

One-half  cup  of  sliced  onions,  stewed  until  tender, 
one  cup  of  stewed  beans,  one  cup  of  stewed  tomatoes. 
Boil  together  until  thick  enough  to  serve  on  the 


Vegetables.  149 

dinner  plate.      Season  to  taste  with  butter,  salt,  and 
cayenne  pepper. 

String  Beans. 

Break  off  the  ends,  pulling  off  the  strings.  Cut  or 
break  the  pods  in  inch  pieces  and  freshen  in  cold 
water.  Cook  until  tender,  one  hour  or  more,  in  boiling 
water  slightly  salted.  Drain  and  season  as  desired. 

Any  left-overs  may  be  served  as  a  salad. 

Shell  Beans. 

Cook,  in  boiling  water,  changing  it  after  fifteen 
minutes,  and  letting  it  evaporate  at  the  last,  until  just 
enough  is  left  to  moisten  the  beans. 

Beets. 

Wash,  but  do  not  cut  them,  as  that  destroys  the 
sweetness  and  color.  Cook  in  boiling  water  until 
tender.  Young  beets  will  cook  in  one  hour,  or  less, 
old  beets  require  a  longer  time,  and  if  tough,  wilted, 
or  stringy,  they  will  never  boil  tender.  When  cooked, 
put  them  in  cold  water,  and  rub  off  the  skin. 

Young  beets  are  cut  in  slices,  and  served  hot  with 
butter,  salt,  and  pepper,  or  cut  in  small  cubes  and 
served  in  a  white  sauce.  They  are  often  pickled  in 
vinegar,  spiced  or  plain,  and  served  cold,  or  they  may 
be  cut  into  dice,  and  mixed  with  other  vegetables  for 
a  salad. 

Beet  greens  may  have  roots  as  large  as  a  radish. 
Wash,  boil  till  tender,  drain,  and  mold,  but  keep  hot. 

Cabbage. 

All  varieties  are  prepared  in  the  same  way.  Cut  in 
quarter  or  smaller  sections  and  freshen  in  cold  water. 


150  Home  Science  Cook  Book. 

Cook  uncovered  in  boiling  salted  water  about  thirty 
minutes.  The  addition  of  a  little  soda  reduces  the 
odor  while  cooking1,  and  aids  in  softening  the  cabbage. 
Drain  thoroughly  and  serve  hot  or  cold  with  or 
without  a  sauce. 

Scalloped  Cabbage. 

Mix  cooked  cabbage  with  half  as  much  white  sauce, 
season,  put  in  a  dish,  cover  with  buttered  crumbs, 
and  bake  until  hot  and  brown. 

German  Cabbage. 

Cut  fine  and  stew  with  an  ounce  of  butter  for  each 
quart.  Very  little  water  is  required,  as  the  kettle  is 
kept  covered.  Red  cabbage  is  preferred  for  this.  It 
is  seasoned  with  a  little  onion,  nutmeg,  salt,  and 
pepper  while  cooking.  Vinegar  and  sugar  in  small 
quantities  may  be  added  just  before  serving. 

Cauliflower  and  Brussels  Sprouts. 

These  are  members  of  the  cabbage  family,  and  are 
cooked  like  cabbage,  but  generally  require  less  time. 

A  sprinkle  of  Parmesan  cheese  is  sometimes  added 
to  creamed  or  scalloped  cabbage  or  cauliflower. 

Carrots. 

Young  ones,  even  if  whole,  will  cook  in  half  an 
hour  or  less.  Old  ones  should  be  scraped,  cut  in 
strips  or  cubes,  and  soaked,  then  cooked  until  tender. 
Let  the  water  evaporate  at  the  last.  Season  with  salt, 
pepper,  and  butter,  or  use  white  sauce  and  sprinkle 
with  chopped  parsley.  For  variety  season  with  sugar 
and  lemon  juice. 


Vegetables.  151 

Celery. 

Remove  the  nails,  cut  off  the  root,  and  trim  off  the 
hard  outside  part.  The  root  if  tender  is  sweet  in  a 
salad ;  if  tough  it  may  be  used  to  flavor  soup  stock. 

Separate  the  stalks  and  wash  them,  but  do  not 
scrape  them  to  remove  the  rusty  portions  unless  to  be 
used  at  once,  for  scraping  off  the  outer  skin  makes  the 
stalk  decay  more  quickly. 

If  the  celery  is  wilted,  let  it  remain  in  the  cold 
water  some  time.  Lay  aside  the  inner  stalks  and  the 
lower  ends  of  all  that  are  white  and  tender,  also  all 
the  yellow  or  blanched  young  leaves.  Wrap  them  in 
a  wet  napkin  and  put  them  in  a  cool  place,  and  use 
these  portions  for  salads,  scraping  them  off  before 
serving.  They  will  keep  fresh  and  crisp  for  a  week  or 
ten  days  by  changing  the  napkin  occasionally. 

The  delicate  yellow  leaves  of  the  celery  make  one  of 
the  prettiest  garnishings,  and  may  be  used  in  place  of 
lettuce  as  the  basis  of  salads. 

Fringed  Celery. 

Chill  and  clean  the  celery,  cut  into  pieces  three 
inches  long,  and  slit  each  end  down  about  three 
quarters  of  an  inch  into  fine  threads  less  than  an 
eighth  of  an  inch  thick.  Keep  in  ice- water  until 
curly ;  drain,  and  arrange  in  a  low  glass  dish. 

Stewed  Celery. 

Cut  the  stalks  into  inch  pieces,  put  them  into 
boiling  water,  and  cook  until  tender.  Then  drain, 
reserving  the  water  for  soup,  and  serve  the  celery 
dressed  with  butter,  salt,  and  pepper,  or  with  a  white 
sauce. 


152  Home  Science  Cook  Book. 

Corn  Fritters. 

To  each  cup  of  corn  pulp  cut  from  the  cob  add  one 
beaten  egg,  a  tablespoon  of  milk  (omit  the  milk  if  the 
corn  is  young  and  juicy),  and  flour  to  make  a  stiff 
batter,  about  one- fourth  cup.  If  cooked  corn  is  used  a 
little  more  milk  should  be  added.  Season  highly  with 
salt  and  pepper,  and  fry  in  small  portions  on  a  griddle 
or  in  deep  fat.  Serve  as  a  border  for  a  platter  of  meat. 

Corn  Pudding  or  Timbale. 

One  can  of  corn  chopped  fine,  or  one  pint  of  corn 
pulp  cut  from  the  cob,  two  eggs  beaten,  one-fourth 
cup  of  milk  (omit  the  milk  if  the  corn  is  very  liquid), 
one-half  teaspoon  of  salt,  a  speck  of  pepper.  Bake 
in  a  buttered  pudding-dish  or  tin  timbale  cups  from 
twenty  to  thirty  minutes,  or  till  firm  like  a  custard. 
Serve  hot  with  meat. 

Green  Corn. 

After  removing  husks  and  silk,  the  ears  of  corn  may 
be  roasted  over  coals  or  under  the  gas  flame,  or 
steamed  or  boiled.  Tender  corn  will  be  ready  to 
serve  in  ten  minutes. 

Cucumbers. 

Large  cucumbers,  after  removing  skin  and  seeds, 
may  be  cut  in  strips,  stewed  in  butter,  and  served  on 
toast  like  asparagus,  or  mashed  like  summer  squash. 
Or  they  may  be  cut  in  slices,  dipped  in  batter,  and 
fried  in  deep  fat,  like  egg-plant.  To  serve  raw  cut  off 
both  ends  till  the  seeds  show,  pare,  and  slice  into  cold 
water  an  hour  before  serving. 

Greens. 

Thorough  washing  is  the  most  important  part  of 


Vegetables.  153 

preparation.  All  kinds  —  dandelion,  beet,  spinach, 
etc.  —  are  cooked  in  a  small  quantity  of  water  until 
tender,  and  drained,  then  chopped,  seasoned,  and 
heated  again. 

Fried  Egg- Plant. 

Slice  one-third  of  an  inch  thick,  sprinkle  with  salt, 
and  press  out  the  juice.  Drain,  and  dip  each  slice  first 
in  fine  crumbs,  then  in  beaten  egg,  and  again  in 
crumbs,  and  saute  them  in  hot  fat. 

Stuffed  Egg-Plant. 

Cut  off  a  slice  from  the  stalk  end  and  remove  the 
inside  without  breaking  the  skin.  Cook  ten  minutes 
in  boiling  salted  water.  Slice  and  parboil  one  small 
onion.  Chop  the  egg-plant  and  onion,  add  half  a  cup 
of  soft  bread-crumbs,  a  little  salt  and  pepper,  one 
tablespoon  of  butter  or  cream,  and  one  beaten  egg. 
Fill  the  shell,  put  the  slice  back  on  the  top,  and  bake 
about  half  an  hour. 

Leeks. 

Trim  off  roots  and  tough  ends  of  the  leaves,  cut  in 
three-inch  sections.  Boil  until  tender  in  salted  water, 
and  serve  on  buttered  toast. 

Lentils. 

Lentils  should  be  soaked  and  cooked  at  least  eight 
hours  at  a  moderate  temperature.  When  thus  cooked 
they  may  be  used  for  hash,  croquettes,  soup,  and  many 
other  purposes. 

Lettuce. 

Lettuce  may  usually  be  found  at  any  season  in  our 
larger  markets.  The  close,  firm,  solid  heads  are 


154  Home  Science  Cook  Book. 

preferable,  as  they  have  more  of  crisp,  cup-shaped 
inner  leaves.  Discard  the  outer  wilted  leaves  and  any 
bruised  portions.  Rinse  each  leaf  separately  in  cold 
water,  and  let  them  stand  half  an  hour  under  running 
water  to  chill  them.  Then  drain,  wipe  each  leaf  dry, 
without  breaking  them.  Lay  them  together,  the  large 
leaves  at  the  bottom,  then  the  next  in  size,  wrap  them 
in  a  wet  napkin,  and  lay  them  in  the  ice  chest  until 
serving  time. 

Stewed  Lettuce. 

Break  up  the  tough  outside  leaves  and  cook  them 
until  tender  in  boiling  water,  like  any  greens.  They 
may  be  cooked  with  the  blanched  celery  leaves  and 
tough  stalks,  or  with  spinach ;  then  drained,  chopped, 
and  seasoned  with  butter,  salt,  and  pepper,  or  used  for 
a  soup. 

Broiled  Mushrooms. 

Use  the  cups  only;  wash,  drain,  brush  upper  part 
with  melted  butter.  Broil  about  five  minutes ;  serve 
on  buttered  toast.  The  stems  may  be  sliced  or 
chopped  fine  to  give  flavor  to  a  sauce  or  soup. 

Mushroom  Rolls. 

Wipe,  peel,  and  break  the  mushrooms  into  small 
pieces.  Put  them  in  a  pan  over  the  fire  with  butter 
sufficient  to  cover  the  pan.  Cook  quickly  until  the 
juice  exudes,  turning  constantly;  season  with  salt  and 
pepper  very  sparingly,  and  when  tender  add  cream 
enough  to  moisten  well.  When  hot  turn  into  roll 
crusts.  Remove  the  soft  inside  from  the  rolls  and  dry 
the  crusts  slightly  in  the  oven,  replacing  the  top  after 
filling  with  the  mushroom  mixture. 


Vegetables.  155 

Stewed  Okra. 

Use  only  the  small  green  pods,  not  more  than  two 
and  one-half  inches  long.  Wipe  the  pods  and  cut  off 
the  stems  and  the  tips,  if  the  latter  be  discolored.  Put 
them  into  a  granite  saucepan  with  boiling  salted 
water,  and  let  them  cook  gently  until  tender,  from 
twenty  to  thirty  minutes.  Drain  off  the  water,  add 
two  tablespoons  of  butter,  one  tablespoon  of  vinegar, 
and  a  little  pepper  and  salt.  Let  them  merely  simmer 
at  the  back  of  the  range  until  the  butter  is  absorbed, 
then  turn  out  carefully  so  as  not  to  break  the  pods, 
and  serve  hot. 

Onions. 

Much  depends  on  the  variety  of  onion.  The  Span- 
ish may  be  fried  or  stewed  in  a  little  butter.  Small 
white  onions  are  better  than  those  with  a  greenish 
tinge.  After  peeling  scald  with  water  in  which  a 
little  soda  is  dissolved.  After  leaving  for  half  an  hour, 
drain  and  cook  in  fresh  water.  Change  the  water 
often  if  the  onions  are  strong. 

Scalloped  Onions. 

Peel  and  boil  one  quart  of  small  onions.  Make  one 
cup  of  white  sauce  and  mix  with  the  onions  after  they 
are  well  drained.  Put  in  a  deep  plate  or  shallow  pud- 
ding dish,  cover  with  buttered  crumbs,  and  bake  until 
brown. 

Parsnips. 

Wash  and  scrub.  The  skin  may  be  removed  more 
easily  after  cooking.  Steam  or  boil.  Serve  sliced  and 
buttered. 


156  Home  Science  Cook  Book. 

Parsnip  Fritters. 

Mash  cooked  parsnips,  removing  tough  fibers.  To 
each  cup  add  one  beaten  egg,  and  season  with  salt, 
pepper,  and  sugar  if  desired.  If  too  thin  add  a  little 
flour.  Fry  in  deep  fat  or  on  a  griddle,  or  brush  over 
with  melted  butter,  and  bake. 

Green  Peas. 

Shell,  pick  over,  and  rinse.  Cook  till  tender,  letting 
the  water  evaporate  until  only  enough  is  left  to  moisten 
them  when  served. 

Stewed  Dry  Peas. 

Soak  one  pint  of  split  peas,  green  or  yellow,  over 
night.  Stew  for  several  hours  with  one-fourth  pound 
of  lean  salt  pork.  Use  enough  water  to  prevent  burn- 
ing, but  let  it  evaporate  at  the  last  until  the  peas  are 
as  thick  as  mashed  potatoes. 

Timbales  of  Peas. 

Rub  one  can  of  peas  through  a  strainer,  and  add 
enough  milk  to  make  one  pint  in  all.  Cook  together  two 
tablespoons  each  of  butter  and  flour,  and  mix  with  the 
sifted  peas  and  milk.  Season  with  salt  and  pepper, 
and  sugar  and  onion  juice  if  desired.  Add  the  slightly 
beaten  whites  of  two  eggs,  pour  into  buttered  molds, 
and  steam  or  bake  in  a  pan  of  water  until  firm  in  the 
center.  Turn  out  of  the  molds  before  serving. 

Stuffed  Peppers. 

Cut  the  stems  from  large  green  peppers,  and  re- 
move the  center  portion  with  all  the  seeds  without 
breaking  the  skin.  Parboil;  then  fill  with  a  poultry 
stuffing  or  croquette  mixture  or  any  highly  seasoned 


Vegetables.  157 

chopped  meat.     Bake  until  the  skins  are  tender,  bast- 
ing once  or  twice  with  butter  and  water. 

Peppers  Broiled  with  Steak. 

Cut  the  peppers  in  quarters,  lengthwise,  remove 
seeds,  parboil,  dip  in  melted  butter,  and  broil  with  the 
beef.  Or  chop  fine,  and  add  to  a  brown  sauce. 

Radishes. 

When  too  old  to  serve  raw,  radishes  may  be  pared 
and  cooked  like  turnips. 

Winter  Squash. 

This  may  be  boiled  or  steamed.  Watery  squashes 
are  rendered  drier  by  baking  instead  of  boiling.  Cut 
them  in  convenient  pieces,  remove  the  seeds  and  fi- 
brous portions,  but  leave  the  rind  on.  Put  them  in  a 
pan  and  bake  in  a  hot  oven.  When  done  peel  off  any 
hard,  dried  portions  and  the  skin.  Mash  and  beat  it 
till  fine  and  smooth.  For  one  cup  of  squash  add  one 
tablespoon  of  butter,  one-fourth  teaspoon  of  salt,  and 
a  few  grains  of  pepper.  Sometimes  a  little  sugar  is 
an  improvement.  Heat  again  and  serve  very  hot. 

If  more  squash  be  cooked  than  will  be  needed  at  one 
meal  do  not  season  it  all,  as  the  portion  left  will  be 
better  if  freshly  seasoned  when  served. 

Squashes  may  be  cut  in  uniform  pieces  suitable  for 
one  portion,  baked,  and  served  in  the  shell. 

Summer  Squashes. 

These  should  be  young,  fresh,  and  with  tender  skin. 
Wash,  and  trim  off  stem  and  skin  if  hard,  and  cut  in 
quarters.  Steam  or  cook  in  as  little  water  as  possible. 
Put  into  a  strainer  cloth,  mash  thoroughly,  squeeze, 


158  Home  Science  Cook  Book. 

or  twist  and  press  in  the  cloth  until  squash  is  not  quite 
dry.  Season  the  squash  with  butter,  salt,  and  pepper, 
and  heat  again  before  serving. 

Fried  Summer  Squash. 

Cut  in  slices,  season,  sprinkle  with  flour,  and  cook 
till  brown  and  tender  in  enough  salt  pork  fat  to  keep 
from  burning. 

Potatoes. 

New  potatoes  should  be  baked  or  steamed  in  their 
skins.  Old  ones  are  improved  by  paring  and  soaking 
in  cold  water  before  boiling.  The  most  important 
point  in  cooking  is  to  drive  off  surplus  moisture  as 
soon  as  the  potato  is  soft  by  cracking  the  skin  of 
the  baked  potato,  or  draining  off  the  water  from 
boiled  ones. 

Baked  Potatoes. 

Choose  smooth  potatoes  of  medium  size.  If  old, 
cut  a  slice  from  both  ends.  Wash  and  scrape.  Large 
potatoes  may  be  parboiled  for  ten  minutes  before 
baking.  Put  into  a  moderate  oven  to  heat  through 
gradually  and  let  the  heat  increase.  Thirty  to  forty- 
five  minutes  will  be  required.  The  skins  should  be 
puffy  and  not  shriveled,  when  baked  potatoes  are 
served.  Potatoes  may  be  pared  and  baked  in  the  pan 
with  meat.  This  usually  takes  an  hour. 

Sweet  Potatoes. 

These  are  best  baked,  since  some  sweetness  is  lost 
when  they  are  steamed  or  boiled. 

Browned  Sweet  Potatoes. 

Slice  partially  boiled  sweet  potatoes  slightly  thicker 


Vegetables.  159 

than  Saratoga  chips.  Fill  a  baking  dish  with  a  sprink- 
ling of  light  brown  sugar  and  bits  of  butter  between 
the  layers.  Two  tablespoons  of  sugar  suffice  for  a  pint 
of  potatoes.  Finish  with  a  dusting  of  sugar,  butter, 
and  salt,  and  brown  in  the  oven. 

Mashed  Potato. 

Put  one  pint  of  hot  boiled  potatoes  through  a  ricer, 
or  use  a  wire  masher.  Season  with  half  a  teaspoon  of 
salt,  half  a  saltspoon  of  pepper,  and  two  tablespoons 
of  butter;  add  sufficient  milk  to  hold  the  potato 
together,  about  one- fourth  cup,  and  put  over  the  fire 
again,  and  mash  and  beat  until  perfectly  fine  and 
smooth. 

Potato  Roses. 

Put  a  star  tin  tube  into  the  end  of  a  three-cornered 
pastry  bag,  made  of  rubber  sheeting  or  thick  firm 
drilling. 

Fill  the  bag  with  mashed  potato,  twist  the  top  tightly, 
and  press  the  potato  through  the  tube,  letting  it  form 
little  mounds,  which,  with  a  slight  stretch  of  the 
imagination,  may  be  called  potato  roses.  Hold  the 
tube  over  the  spot  where  the  potato  is  to  be,  and  ar- 
range the  roses  so  there  will  be  a  little  space  between 
each. 

Potato  Cakes. 

Shape  cold  mashed  potato  in  any  small  forms,  brush 
over  with  milk  or  beaten  egg,  and  brown  in  the  oven. 

Potato  Crust. 

Mix  together  one  cup  of  cold  mashed   potato,  one 
two  tablespoons  of   melted  butter  and   flour  to 


160  Home  Science  Cook  Book. 

make  a  soft  dough,  yet  stiff  enough  to  roll  to  cover  a 
meat  pie  or  turn-overs.  Put  cooked  meat  and  gravy 
in  a  dish,  cover  with  the  crust,  and  bake  until  brown. 

Broiled  Potatoes. 

Use  large  potatoes,  either  white  or  sweet,  which 
have  been  boiled,  but  are  not  quite  done.  Pare  and 
cut  in  thick  slices  lengthwise,  making  about  four  from 
each  potato.  Dip  in  melted  butter  or  meat  fat,  and 
broil  under  gas  or  over  coals  until  brown  and  cooked 
through. 

Hashed  Potatoes. 

Wash  and  pare  enough  potatoes  to  make  a  pint. 
Chop  quite  fine  and  soak  ten  minutes  in  cold  water. 
Drain,  put  two  tablespoons  of  butter  or  bacon  fat  in 
a  spider,  add  the  potatoes,  sprinkle  with  salt  and 
pepper;  add  one  tablespoon  of  vinegar,  cover  closely, 
and  let  them  cook  on  the  back  of  the  stove  until 
tender.  Bring  forward  and  let  them  brown ;  then  fold 
over,  turn  out,  and  serve. 

French  Fried  Potatoes. 

Wash  and  pare  and  cut  lengthwise  in  slices,  then 
in  strips,  one-fourth  inch  through  or  larger.  Soak  in 
cold  water  for  several  hours.  Wipe  dry  and  fry  in 
deep  fat  a  few  at  a  time  until  brown.  Drain  on  paper 
and  sprinkle  with  salt. 

Potato  Marbles. 

Cut  large  potatoes  into  balls,  like  marbles,  with  a 
cutter.  Cook  slowly  in  boiling  salted  water  ten 
minutes,  or  until  tender.  Drain  and  shake  carefully 


Vegetables.  161 

until  dry.  Pour  over  them  one  tablespoon  of  melted 
butter  for  each  cupful,  and  roll  about  until  all  are 
buttered;  sprinkle  with  salt,  pepper,  and  minced 
parsley. 

Smothered  Potatoes. 

In  one  ounce  of  butter  or  beef  fat  cook  one-fourth 
cup  of  chopped  onion  and  celery  mixed.  When  be- 
ginning to  brown  add  a  pint  of  cold  boiled  potatoes 
cut  in  cubes  or  slices.  Sprinkle  with  salt  and  pepper, 
and  add  one-half  cup  of  meat  gravy  or  tomato  sauce. 
Cover  till  well  steamed  through,  uncover  to  let  any 
surplus  moisture  evaporate,  and  serve  hot. 

Lyonnaise  Potatoes. 

Cut  one  pint  of  boiled  potatoes  into  dice,  or  thin 
slices,  and  season  with  salt  and  pepper.  Fry  one  scant 
tablespoon  of  minced  onion  in  one  ounce  of  butter 
until  yellow.  Add  the  potatoes,  and  stir  with  a  fork 
until  they  have  absorbed  all  the  butter,  being  careful 
not  to  break  them.  Sprinkle  with  chopped  parsley, 
and  serve  hot.  One  tablespoon  of  vinegar  heated  with 
the  butter  gives  the  potatoes  a  good  flavor. 

Delmonico  Potatoes  or  au  Gratin. 

One  pint  of  boiled  potatoes  cut  in  cubes,  one  cup  of 
thin  white  sauce  highly  seasoned,  one-fourth  to  one- 
half  cup  of  chopped  or  grated  cheese.  Put  in  layers  in 
a  buttered  pudding  dish,  cover  with  buttered  crumbs. 
Bake  till  hot  and  brown. 

Potato  Puff  or  Souffle. 

Press  boiled  potatoes  through  a  ricer.  For  each 
cup  add  one  tablespoon  of  butter,  one-fourth  cup  of 


162  Home  Science  Cook  Book. 

milk  or  cream,  and  one  egg  yolk  and  white  beaten 
separately.  Season  with  salt  and  pepper,  and,  if  liked, 
with  celery  salt  or  chopped  parsley.  Mix  thoroughly, 
fold  in  whites  last.  Bake  in  one  dish  or  individual 
cases  long  enough  to  cook  the  egg,  and  serve  at  once. 

Salsify  or  Oyster  Plant. 

Wash  and  boil  like  parsnips.  The  skin  may  be 
scraped  off  before  cooking.  In  that  case  put  directly 
into  cold  water  containing  some  vinegar  or  lemon 
juice  to  keep  the  roots  from  turning  dark.  More  flavor 
is  retained  if  not  scraped.  Serve  with  white  sauce  or 
make  into  fritters. 

Turnips. 

White  turnips  may  be  pared,  cut  in  cubes,  cooked 
tender,  and  served  with  white  sauce. 

Yellow  turnips  should  be  sliced,  pared,  all  corky 
portions  removed,  cooked  tender,  mashed,  and  sea- 
soned with  butter,  salt,  and  pepper. 

Tomatoes. 

To  serve  raw,  dip  ripe  tomatoes  into  boiling  water 
to  loosen  the  skin.  Chill  for  some  hours,  then  peel 
and  slice  just  before  serving. 

Scalloped  Tomatoes. 

Fill  a  pudding  dish  with  alternate  layers  of  seasoned 
buttered  crumbs  and  sliced  tomatoes.  Have  crumbs 
on  top,  and  in  all  use  about  half  as  much  crumb  as 
tomato. 

Salt  and  pepper  is  usually  enough  for  seasoning,  but 
a  few  drops  of  onion  juice  may  be  added. 


Vegetables.  163 

Broiled  Tomatoes. 

Solid  tomatoes,  all  the  better  if  not  quite  ripe,  may 
be  cut  in  thick  slices,  seasoned  with  salt  and  pepper, 
sprinkled  with  flour,  and  broiled  or  browned  in  hot  fat. 
This  is  an  excellent  way  to  use  those  which  are  not 
fairly  ripe  when  the  frost  comes. 

Serve  with  chops  or  steak. 

Baked  Tomatoes. 

Wipe  and  remove  a  thin  slice  from  the  stem  end  of 
four  to  six  tomatoes.  Take  from  the  center  the  seeds 
and  pulp,  and  mix  with  one  cup  of  soft  bread-crumbs, 
or  boiled  rice,  one  teaspoon  of  chopped  parsley  or  one 
saltspoon  of  thyme,  a  little  pepper,  and  sufficient 
melted  butter  to  moisten.  Fill  the  tomatoes  with  the 
mixture,  place  them  in  a  shallow  dish,  and  bake 
fifteen  minutes. 

Deviled  Tomatoes. 

Wipe  and  cut  in  half -inch  slices  four  large,  smooth 
tomatoes.  Prepare  the  following1  mixture:  one  table- 
spoon of  vinegar,  one  tablespoon  of  mushroom  ketchup, 
one  teaspoon  of  sugar,  one-half  teaspoon  of  salt,  one- 
fourth  teaspoon  of  dry  mustard,  one-half  teaspoon  of 
onion  juice,  and  one-eighth  teaspoon  of  paprika,  and 
when  ready  put  two  tablespoons  of  butter  into  the 
frying-pan  or  the  chafing  dish  blazer;  add  the  mix- 
ture, and  when  hot  lay  in  the  tomatoes,  and  let  them 
cook  until  tender.  Serve  very  hot. 


164  Home  Science  Cook  Book. 

Desserts. 

Blanc  Mange. 

Soak  one-half  cup  of  Irish  moss  in  cold  water  fifteen 
minutes,  pick  over,  wash,  tie  in  coarse  lace  or  netting, 
and  cook  with  one  quart  of  milk  in  a  double  boiler 
half  an  hour,  or  until  the  milk  thickens  slightly  when 
a  drop  is  cooled.  Strain,  add  one-fourth  teaspoon  of 
salt,  one  teaspoon  of  vanilla,  and  turn  into  small 
molds  wet  in  cold  water.  Serve  with  sugar  and  cream, 
and  with  fresh  fruit.  Or  cook  the  moss  in  one  pint  of 
water,  strain,  and  combine  with  one  pint  of  thin  cream 
scalded. 

Minute  Pudding. 

Cook  a  heaping  half  pint  of  berries  in  one  pint  of 
water  for  ten  minutes.  Make  smooth  four  tablespoons 
of  flour  in  a  little  cold  water,  pour  into  the  berries  and 
boil,  stirring  carefully  till  the  flour  is  well  cooked. 
Serve  with  sweetened  cream  while  warm,  or  mold  in 
pudding  cups,  and  turn  out  to  eat  cold. 

Cereal  Fruit  Pudding. 

Cook  any  cereal  as  for  breakfast.  Put  a  layer  in  a 
pudding  dish,  then  a  layer  of  mild  apples  or  pears 
sprinkled  with  sugar,  then  another  layer  of  each,  with 
buttered  cracker  crumbs  on  top.  Bake  slowly  till 
brown  and  serve  with  cream. 

Apricot  Pudding. 

Wash  one-half  pound  of  apricots  in  cold  and  then  in 
hot  water.  Put  them  and  one-fourth  pound  of  hominy 
in  a  scant  quart  of  cold  water  and  soak  all  day.  Next 


Desserts.  165 

day  cook  it  two  hours  in  a  double  boiler,  then  add 
one  cup  of  sugar  and  cook  two  hours  longer,  stirring 
every  half  hour.  Turn  into  wetted  molds  and  serve 
very  cold  with  cream. 

Baked  Indian  Pudding. 

One  quart  of  milk,  one-fourth  cup  of  Indian  meal 
scalded  in  the  milk;  add  one-half  cup  of  sugar,  one- 
half  cup  of  molasses,  a  little  salt  and  ginger,  and  one 
tablespoon  of  butter.  Bake  slowly  three  hours.  More 
milk  may  be  added  as  it  cooks  away. 

Cream  Rice  Pudding. 

Measure  milk  enough  to  nearly  fill  a  buttered  pud- 
ding dish.  For  each  cup  of  milk  add  two  tablespoons 
of  rice  well  washed  and  two  tablespoons  of  sugar. 
Flavor  with  salt,  and  cocoa,  or  nutmeg,  or  cinnamon. 
Bake  slowly,  stirring  occasionally,  until  the  rice  is 
soft  and  has  absorbed  nearly  all  the  milk. 

Rice  Fritters. 

Pick  over  and  wash  one-half  cup  of  rice ;  put  it  in 
the  top  of  double  boiler  with  one-half  cup  of  boiling 
water  and  one  level  teaspoon  of  salt.  Cook  directly 
over  the  fire  until  water  is  absorbed,  then  add  one  cup 
of  milk  and  cook  over  boiling  water  until  very  soft. 
Stir  in  one  ounce  of  butter  and  one  well-beaten  egg. 
Remove  from  the  fire  and  stir  in  one-half  cup  of  canned 
cherries,  stoned  and  cut  small.  Mix  well  and  turn  into 
a  round  shallow  tin  to  cool.  When  cold  divide  into 
six  or  eight  sections,  cover  with  fine  bread-crumbs, 
egg  and  crumbs,  and  brown  on  each  side  in  hot  butter. 

Andermatt  Rice  Pudding. 

Cook  half  a  cup  of  washed  rice  in  one  cup.  of  boiling 


i66  Home  Science  Cook  Book. 

water  until  the  water  is  absorbed ;  then  turn  it  into 
the  double  boiler  with  three  cups  of  boiling  milk. 
Cook  it  until  tender.  Stir  in  one  heaped  cup  of  a 
mixture  of  preserved  fruits.  When  cool  stir  in  one 
pint  of  thick  cream  whipped  stiff,  and  turn  it  into  a 
melon  mold.  When  firm  turn  out  and  serve. 

Baked  or  Steamed  Custards. 

For  each  pint  of  hot  milk  beat  two  or  three  eggs, 
mix  with  one-fourth  cup  of  sugar,  and  add  to  the  milk 
with  a  little  salt  and  flavoring.  Strain  into  cups,  or 
one  mold,  and  steam  or  bake  in  a  pan  of  water  until 
puffy  on  top  and  firm  in  the  center. 

Like  all  dishes  in  which  egg  is  a  principal  ingredient 
the  heat  must  be  very  moderate. 

Use  the  same  proportions  for  a  custard  pie. 

Coffee  Custard. 

Substitute  one  cup  of  strong  coffee  and  one  cup  of 
thin  cream  for  the  pint  of  milk  and  proceed  as  above. 

Maple  Custard. 

Sweeten  the  custard  with  maple  sugar  or  sirup. 

Fruit  Custard. 

Substitute  from  one-half  cup  to  one  cup  of  sweet- 
ened fruit  pulp  for  part  of  the  milk  of  the  custard 
recipe,  or  put  a  layer  of  fruit  in  the  bottom  of  the  dish 
and  pour  the  custard  over  before  cooking.  Part  of 
the  egg  white  may  be  reserved  and  a  meringue  put  on 
top  after  the  custard  is  baked. 

Caramel  Custard. 

Melt  a  cup  of  sugar  in  a  smooth  frying-pan,  stirring 
until  it  becomes  a  rich  golden  brown,  then  add  a  half 


Desserts.  167 

cup  of  water,  and  stir  until  dissolved.  Use  about  one- 
fourth  of  this  to  sweeten  and  flavor  a  custard  made 
with  one  pint  of  hot  milk  and  two  or  three  eggs.  Add 
a  speck  of  salt  and  a  half  teaspoon  of  vanilla,  strain 
into  a  mold,  and  bake  or  steam  until  firm.  Serve  with 
the  remainder  of  the  sirup  as  a  sauce,  adding  water  if 
it  is  too  thick. 

Silver  and  Gold  Custards. 

Beat  the  whites  of  four  eggs  slightly  with  one- 
fourth  cup  of  sugar,  add  a  speck  of  salt  and  a  few 
drops  of  almond  or  vanilla  extract,  and  one  pint  of 
scalded  milk.  Strain  into  molds  and  steam  or  bake 
in  a  moderate  oven  till  firm. 

Scald  another  pint  of  milk  and  adff  to  the  beaten 
yolks  of  four  eggs,  cook  till  it  begins  to  thicken,  and 
add  one-fourth  cup  of  sugar  and  strain ;  flavor  when 
cold. 

Turn  the  white  custards  from  the  molds  and  serve 
with  the  yellow  around  them. 

Soft  or  Boiled  Custards. 

Scald  one  pint  of  milk,  beat  two  eggs  or  the  yolks  of 
three  eggs,  mix  part  of  the  milk  with  the  egg,  and  then 
turn  back  with  the  remainder  of  the  milk.  Cook  in  a 
double  boiler,  stirring  constantly  until  it  thickens  and 
the  foam  disappears  from  the  top.  Add  one-fourth 
cup  of  sugar,  strain,  cover,  and  cool.  Then  flavor 
with  one-half  teaspoon  of  vanilla  or  one-fourth  tea- 
spoon of  lemon  or  a  few  drops  of  almond  extract. 

Floating  Island. 

Make  a  soft  custard  with  the  yolks  of  eggs.  When 
cold  pour  into  a  shallow  glass  dish.  Beat  the  whites 


i68  Home  Science  Cook  Book. 

stiff,  sweeten,  and  heap  in  the  center  of  the  custard. 
This  meringue  may  be  flavored  and  colored  by  beating 
into  it  a  little  fruit  juice. 

Panada. 

Bread  or  crackers  cooked  or  soaked  in  milk  or  water 
is  a  foundation  common  to  many  ''made  dishes." 
This  is  a  sort  of  porridge,  and  milk  or  water  thickened 
with  tapioca,  arrowroot,  corn-starch,  or  cereals  is  often 
used  in  the  same  way. 

It  will  be  noticed  that  many  of  the  following  recipes 
may  be  divided  into  two  parts,  a  porridge  or  panada 
and  a  custard.  In  all  such  cases  the  starch  should 
have  more  cooking  than  the  custard.  Bread  and 
cracker  crumbs  are  already  cooked,  but  rice,  tapioca, 
and  corn- starch  should  be  cooked  in  the  milk  or  water 
before  the  eggs  are  added. 

Fruit  Custard. 

Make  a  thick  custard  by  cooking  two  tablespoons  of 
corn- starch  with  one  pint  of  milk  in  a  double  boiler 
for  twenty  minutes,  then  adding  the  beaten  yolks  of 
two  or  three  eggs,  and  last  one-fourth  cup  of  sugar. 
Have  ready  three  oranges  cut  up  and  sweetened  or  a 
cup  of  any  other  prepared  fruit.  Put  the  fruit  in  a 
dish,  and  pour  the  custard  over. 

A  meringue  may  be  made  from  the  egg  whites  and 
placed  on  top. 

Cocoanut  Sponge. 

Thicken  one  pint  of  milk  with  one-fourth  cup  of  corn- 
starch;  add  one-fourth  cup  of  sugar  and  a  little  salt. 
Cook  ten  minutes;  when  slightly  cool  beat  in  the 
stiff  whites  of  three  eggs  and  one  cup  of  fresh  grated 


Desserts.  169 

cocoanut  and  turn  into  a  mold.  Serve  cold  with  soft 
custard  made  with  the  yolks  of  the  eggs,  one-fourth 
cup  of  sugar,  and  one  pint  of  milk. 

Chopped  almonds  may  be  used  instead  of  cocoanut. 

Apple  Pudding. 

Fill  a  buttered  pudding-dish  with  alternate  layers  of 
bread-crumbs  and  apple  sauce  which  has  been  sweet- 
ened and  slightly  spiced.  A  tablespoon  of  butter 
melted  and  mixed  with  the  top  layer  of  crumbs  will 
give  a  crisp  crust.  Cover  with  a  plate  and  bake 
slowly  for  half  an  hour ;  remove  the  cover  for  the  last 
five  minutes  and  brown  on  top.  Raw  apples  sliced  or 
chopped  may  be  used,  but  in  that  case  the  pudding 
must  be  baked  for  an  hour,  or  until  the  apples  are 
tender.  Serve  hot  with  cream. 

Spiced  Pudding. 

Soak  one  packed  cup  of  the  brown  crusts  of  bread  in 
one  pint  of  scalded  milk  until  soft.  Then  add  one-half 
cup  of  molasses,  scant  measure,  a  saltspoon  of  salt, 
and  one- fourth  of  a  level  teaspoon  of  mixed  spice 
(cinnamon,  cloves,  allspice,  and  nutmeg),  and  from 
one-half  to  one  cup  of  raisins.  Stir  occasionally  at 
first  and  bake  in  a  very  moderate  oven  for  nearly 
one  hour.  Serve  with  whipped  cream  or  hard  sauce. 

Orange  Pudding. 

To  one  pint  of  scalded  milk  add  one  cup  of  white 
crumbs,  not  crusts,  one-fourth  cup  of  sugar,  one  tea- 
spoon of  butter,  the  yolks  of  three  eggs,  one-fourth 
cup  of  candied  orange  peel  cut  in  bits.  Mix  all  in- 
gredients well  together,  and  bake  slowly  about  one- 
half  hour,  or  until  firm  in  the  center.  Put  a  cup  of 


170  Home  Science  Cook  Book. 

cut  orange  over  the  top,  on  that  spread  a  meringue 
made  of  the  egg  whites  and  one-fourth  cup  of  pow- 
dered sugar.  Brown  in  the  oven. 

Lemon  may  be  used  instead  of  orange. 

Chocolate  Pudding. 

Soak  one-half  cup  dry  or  one  cup  of  stale  bread- 
crumbs in  one  pint  of  milk.  To  this  add  one  level 
tablespoon  of  cocoa  stirred  in  a  quarter  of  a  cup  of 
sugar,  and  one  beaten  egg.  Bake  in  a  shallow  pud- 
ding dish  until  firm  throughout.  Serve  either  hot  or 
cold,  with  whipped  cream,  sweetened,  and  flavored 
with  vanilla. 

Berry  Charlotte. 

Pick  over  and  stew  one  quart  of  berries,  or  small 
fruits,  blueberries,  currants,  raspberries  or  black- 
berries, in  one  cup  of  water.  Mash  well  and  squeeze 
through  coarse  cheese-cloth.  Add  sugar  to  taste,  and 
boil  again  until  it  almost  jellies  on  the  edge.  Have  a 
quart  or  more  of  soft  white  bread  cut  in  small,  thin 
pieces.  Put  a  layer  of  bread  in  a  bowl  or  in  small 
cups,  pour  on  enough  hot  sirup  to  wet  the  bread  all 
through,  and  continue  the  layers  of  bread  and  sirup 
until  all  is  used.  Put  in  ice  chest  and  serve  cold. 

Bread  and  Butter  Pudding. 

Cut  bread  into  small  wedged-shaped  pieces  one- 
fourth  inch  thick  and  butter  well  on  one  side.  Make 
a  custard  in  a  small  pudding  dish,  fit  the  bread  over 
the  custard  so  as  to  cover  it,  butter  side  up ;  bake  till 
firm.  A  layer  of  fresh  fruit  or  jam  may  be  put  in 
the  bottom  of  the  pudding  dish.  The  buttered  bread 
browns  and  makes  a  nice  looking  pudding. 


Desserts.  171 

Thanksgiving  Pudding. 

The  raisins,  few  or  many,  must  be  seeded  and 
stewed  gently  for  an  hour  before  the  pudding-  is 
made.  Let  them  cook  uncovered  at  the  last,  so  the 
water  may  evaporate,  that  none  of  the  richness  of  the 
raisins  need  be  lost  by  draining.  Allow  one  egg  and 
one  medium  sized  cracker  for  each  cup  of  milk  re- 
quired to  fill  the  pudding  dish.  Soak  the  crumbled 
crackers  in  the  milk  for  several  hours ;  add  the  beaten 
eggs  and  the  cooked  raisins,  and  a  speck  of  nutmeg 
and  salt.  Bake  in  a  very  moderate  oven  until  nothing 
adheres  to  an  inserted  knife  blade.  The  pudding  is 
unsweetened,  and  should  be  served  with  a  hard  sauce 
or  a  rich  lemon  sauce. 

Cabinet  Pudding. 

Butter  a  mold  and  decorate  it  with  candied  fruit ; 
put  in  a  layer  of  stale  sponge  cake,  then  a  few  pieces 
of  fruit,  and  repeat  till  the  mold  is  nearly  full.  Pour 
one  pint  of  boiling  milk  into  the  yolks  of  three  eggs 
beaten  with  one-fourth  cup  of  sugar  and  one-half  a  salt- 
spoon  of  salt.  Pour  gently  into  the  mold  and  set  it  in 
a  pan  of  water,  and  bake  or  steam  it  one  hour.  Serve 
hot  with  or  without  sauce. 

Crumbled  macaroons  or  cocoanut  cakes  may  be 
used  in  place  of  the  fruit.  A  cake  with  a  chocolate 
frosting  will  make  another  variety. 

Tapioca. 

This  starchy  food  comes  to  us  in  several  forms,  and 
any  one  may  be  used  in  the  following  recipes.  The 
flake  tapioca  should  be  soaked  several  hours,  the  pearl 
may  be  soaked  or  not,  while  the  fine  granules  are  used 


172  Home  Science  Cook  Book. 

without  soaking.     Sago  may  be  substituted  for  tapioca 
in  any  recipe. 

Fruit  Tapioca. 

Cook  one-half  cup  of  tapioca  in  one  pint  of  boiling 
water  until  transparent.  Then  add  a  little  salt  and 
sugar  and  spice  if  desired. 

Pour  around  cored  and  pared  apples  placed  in  a 
buttered  pudding  dish.  The  centers  of  the  apples 
may  be  filled  with  sugar,  raisins,  nuts,  or  jelly.  Bake 
until  the  apples  are  tender,  and  serve  warm  with 
cream  and  sugar. 

Or  pour  the  cooked  tapioca  over  strawberries  or 
sliced  peaches,  bananas,  oranges,  etc. ,  and  serve  cold. 

Or  stir  into  the  tapioca  one  cup  of  fruit  juice,  pulp, 
jelly,  or  fresh  berries,  cook  a  little  longer,  then  chill 
in  molds. 

Tapioca  Pudding. 

Scald  one  pint  of  milk  and  shake  gently  into  it  one- 
fourth  cup  of  fine  tapioca,  stirring  all  the  time.  When 
it  begins  to  thicken  add  one  teaspoon  of  butter,  one 
beaten  egg,  and  one- fourth  cup  of  sugar.  Flavor  with 
nutmeg.  Pour  into  a  buttered  pudding  dish,  and  bake 
in  a  very  moderate  oven  for  about  thirty  minutes,  or 
until  firm  like  a  custard.  Serve  hot  or  cold. 

The  egg  may  be  omitted.  Raisins,  dates,  or  other 
fruits  may  be  added. 

Tapioca  Cream. 

Cook  one- fourth  cup  of  tapioca  until  transparent  in 
one  pint  of  milk.  Then  mix  in  the  beaten  yolks  of 
two  eggs  and  one-fourth  cup  of  sugar,  cook  three  min- 
utes more.  Beat  in  the  stiff  whites  of  the  eggs  when 


Desserts.  173 

taken  from  the  fire,  or  make  a  meringue  for  the  top. 
If  the  pudding  is  too  thick  it  may  be  diluted  with  a 
little  scalded  milk  or  fruit  juice.  Flavor  with  a  speck 
of  salt  and  one-half  teaspoon  of  vanilla. 

Tapioca  Sponge. 

Heat  one  pint  of  fruit  juice  and  water  in  a  double 
boiler,  and  stir  in  one-fourth  cup  of  tapioca.  Cook  fif- 
teen minutes,  or  till  clear ;  add  one-half  cup  of  sugar 
and  a  speck  of  salt.  Fold  in  the  stiff  whites  of  two 
eggs ;  let  the  mixture  cook  a  moment  or  two  longer, 
then  turn  into  molds  and  set  away  to  cool.  Serve  with 
a  soft  custard  made  with  the  yolks  of  the  eggs,  a  cup 
of  milk,  sweetened,  and  flavored  with  almond. 

Fruit  Souffle. 

Put  one-half  cup  of  boiling  water  in  a  saucepan  on 
the  stove,  melt  in  it  two  tablespoons  of  butter,  and 
stir  in  one-half  cup  of  flour,  and  cook  thoroughly. 
Then  add  gradually  one-half  cup  of  milk,  two  table- 
spoons of  sugar,  and,  when  cool,  the  yolks  of  two 
eggs.  Beat  well,  then  fold  in  the  stiff  whites  of  the 
eggs.  Have  a  layer  of  jam  in  a  pudding  dish,  and 
pour  the  mixture  over  it.  Set  the  dish  in  a  pan  of 
water  and  bake  for  a  half  hour  or  more  in  a  moderate 
oven. 

Prune  Puff. 

Whip  the  whites  of  three  or  four  eggs  to  a  stiff  froth, 
add  slowly  one-fourth  cup  of  powdered  sugar,  beating 
all  the  time.  Then  add  one  cup  of  cooked  prunes 
chopped  or  sifted,  and  beat  until  very  light.  Put  into 
a  small  pudding  dish  and  bake  about  ten  minutes; 
then  cool.  Serve  with  a  soft  custard  made  with  the 


174  Home  Science  Cook  Book. 

yolks  of  the  eggs  previously  cooked.     Other  fruits 
may  be  used  instead  of  the  prunes. 

These  puffs  may  be  served  hot  and  without  sauce  or 
with  whipped  cream. 

Fruit  Foam. 

With  each  egg  white  beaten  stiff  blend  one-half  cup 
of  strained  peach,  or  other  fruit  pulp,  and  two  or  more 
tablespoons  of  sugar.  Serve  in  sherbet  glasses  with  cake. 

Whipped  cream  may  be  placed  on  top  or  beaten  in 
with  the  fruit  and  egg.  Jelly  or  jam  may  be  used 
instead  of  raw  fruit. 

Plum  Pudding. 

In  one  cup  of  flour  sift  one -half  teaspoon  each  of 
salt  and  of  soda,  one  or  two  level  teaspoons  of  mixed 
spice ;  add  two  cups  of  stale  (not  dried)  bread-crumbs, 
one  cup  of  finely  chopped  beef  suet.  Beat  two  eggs 
light,  and  add  with  one  cup  of  molasses  to  the  other 
ingredients,  then  a  pound  of  prepared  fruit,  which 
may  be  a  mixture  of  raisins,  currants,  citron,  and 
candied  lemon  or  orange  peel.  Figs  and  nuts  may 
be  added.  Put  in  small  molds  and  steam  three  hours 
at  least.  Serve  with  hard  sauce. 

Steamed  Pudding. 

Sift  together  one  pint  of  flour,  one-half  teaspoon  of 
soda,  one-half  teaspoon  of  salt,  and  one-fourth  tea- 
spoon of  mixed  spice.  Add  one  ounce  of  shortening 
melted,  one-half  cup  each  of  molasses  and  sour  milk. 
Mix  thoroughly,  and  add  one-half  to  one  cup  of  cur- 
rants and  raisins,  or  chopped  figs  or  nuts.  Steam  in 
one  mold  or  six  cups  from  one  to  two  hours. 

Serve  with  a  rich  sauce. 


Desserts.  175 

Entire  wheat  flour  may  be  used  instead  of  white 
flour  for  such  a  pudding. 

Steamed  Apple  Pudding. 

Slice  tart  apples  into  a  deep  granite  basin.  Cover 
with  very  light  bread  dough,  into  which  has  been 
worked  a  large  spoonful  of  butter.  Set  in  a  warm 
place  for  an  hour.  Then  lift  the  edge  of  the  dough, 
pour  in  from  one-half  to  one  pint  of  boiling  water  (ac- 
cording to  size  of  pudding) ;  drop  the  dough  close 
again.  Cut  an  opening  in  the  middle.  Put  over  this 
dish  another  basin  inverted,  of  exactly  the  same  size. 
Set  on  the  back  of  a  hot  range  and  cook  steadily  for 
an  hour,  without  lifting  the  cover.  Serve  on  a  hot 
platter,  turning  over  the  basin,  so  that  the  apples  are 
on  top.  Use  thick  cream  and  maple  sirup  as  sauce. 

A  quick  biscuit  dough  may  be  used  instead  of  the 
yeast  dough. 

Dutch  Apple  Tea  Cake  or  Pudding. 

Sift  together  one  pint  of  flour,  one-half  teaspoon  of 
salt,  and  three  level  teaspoons  of  baking  powder.  Rub 
in  quickly  and  lightly  one-fourth  cup  of  butter,  add 
one  scant  cup  of  milk  and  one  well-beaten  egg.  Make 
it  into  a  dough  soft  enough  to  spread  easily  on  a  bak- 
ing pan.  It  should  be  about  one- half  inch  thick. 

Cut  tart  apples  in  eighths,  remove  skin  and  core, 
and  press  the  apples  into  the  dough  in  parallel  rows. 
Serve  with  butter  or  cream  or  lemon  sauce. 

Use  the  same  recipe  for  steamed  berry  puddings. 

Cottage  Pudding. 

This  has  the  same  foundation  as  the  Dutch  apple 
cake  with  the  addition  of  one-half  cup  of  sugar.  It  is 


176  Home  Science  Cook  Book. 

usually  baked.  One  cup  of  dates  cut  fine  may  be 
added,  and  the  pudding  served  with  lemon  or  vanilla 
sauce.  Or  drain  any  canned  fruit,  stir  one  cup  into 
the  pudding,  and  use  the  sirup  heated  and  thickened 
for  a  sauce. 

Fruit  Puffs. 

Cut  open  pop-overs  when  baked  and  put  in  one-half 
teaspoon  of  butter,  one  teaspoon  of  powdered  sugar, 
and  as  many  strawberries,  or  other  fruits,  as  the  puff 
will  contain.  Sliced  peaches  are  especially  fine  served 
in  this  way.  Or  after  the  pop-over  mixture  is  in  the 
cups,  put  in  each  a  section  of  peach  or  banana  and 
bake.  The  puff  mixture  will  enclose  the  fruit. 

Plain  Pastry. 

Into  one  pint  of  pastry  flour  sift  one-half  teaspoon  of 
salt ;  for  meat  pies  add  one  teaspoon  of  baking  powder, 
and  rub  in  one-fourth  cup  or  two  ounces  of  shorten- 
ing (lard  or  butter,  etc.),  then  mix  with  about  one- 
half  cup  of  ice  water  into  a  stiff  dough.  Roll  out  and 
spread  with  one  ounce  of  butter,  fold  and  do  the  same 
again.  In  all  one-half  cup  of  shortening  will  be  used. 
For  upper  crusts  more  may  be  rolled  in  if  desired. 
Keep  as  cool  as  possible  throughout. 

Puff  Pastry. 

Use  equal  weights  of  flour  and  butter,  or  by  meas- 
ure, one  pint  of  flour  and  one  cup  of  butter.  Scald  the 
bowl  and  dip  the  hands  in  hot  water  to  keep  the 
butter  from  sticking.  Wash  the  butter  in  cold  water, 
divide  into  four  parts,  pat  until  thin,  wrap  it  in  a 
napkin  and  place  in  a  pan  between  two  pans  of  ice. 
Mix  one-half  teaspoon  of  salt  with  the  flour,  rub  in  one 


Desserts.  177 

part  of  the  butter,  add  about  one-half  cup  of  ice  water 
slowly,  mix  with  a  knife,  and  cut  till  it  can  be  taken 
up  clean  from  the  bowl.  Toss  out  on  a  well-floured 
board,  pat  into  a  flat  cake,  then  roll  out  until  half  an  inch 
thick.  Roll  one  part  of  the  butter  thin  and  lay  it  on  the 
middle  of  the  paste.  Fold  the  sides  toward  the  middle, 
then  the  ends  over,  and  double  again.  Pat  and  roll  out 
again.  Repeat  this  process  with  the  remaining  pieces 
of  butter.  When  the  butter  is  all  rolled  in,  the  paste 
should  be  rolled  and  folded  till  no  streaks  of  butter 
can  be  seen.  Chill  whenever  the  butter  softens.  After 
the  last  rolling,  place  it  on  the  ice  to  harden,  that  it 
may  then  be  cut  and  shaped  more  easily. 

Patties  and  Tarts. 

Roll  puff  paste  one-eighth  of  an  inch  thick,  and 
stamp  out  circular  pieces  with  a  cutter,  two  and  one- 
half  inches  in  diameter.  With  a  smaller  cutter,  stamp 
out  the  centers  from  half  of  these  pieces,  leaving  rings 
half  an  inch  wide.  Rub  a  little  white  of  egg  on  the 
top  of  the  large  rounds  near  the  edge,  put  on  the 
rings,  and  press  them  lightly  to  make  them  adhere. 
Put  round  pieces  of  stale  bread,  cut  half  an  inch  thick, 
in  the  center,  to  keep  the  paste  from  rising. 

Apple  Pie. 

Line  a  tin  or  granite  plate  with  a  thin  crust.  Cut 
sour  apples  in  quarters,  remove  the  cores  and  skins, 
and  cut  each  quarter  in  two  pieces  lengthwise.  Fill 
the  plate,  putting  the  pieces  of  apple  round  the  edge 
in  regular  order,  and  piling  slightly  in  the  middle. 
When  the  apples  are  not  juicy,  add  a  little  water. 
Cover  with  crust  without  wetting  the  edges,  and  bake 


178  Home  Science  Cook  Book. 

about  half  an  hour.  When  nearly  done,  boil  one- 
half  cup  of  sugar  and  two  tablespoons  of  water  five 
minutes.  Add  the  grated  rind  of  one-quarter  of  a 
lemon,  or  one  tablespoon  of  lemon  juice.  When  the 
pie  is  done,  remove  to  an  earthen  plate,  pour  the 
sirup  through  a  cut  in  the  top,  or  raise  the  upper  crust 
and  pour  it  over  the  fruit,  or  simply  sprinkle  with 
sugar  and  bits  of  butter.  Replace  the  crust;  the  steam 
will  dissolve  the  sugar,  and  the  pie  will  be  sweeter 
and  of  better  flavor  than  if  sweetened  before  baking. 
Peach  pie,  apricot  pie,  and  plum  pie  may  be  pre- 
pared in  the  same  way. 

Berry  Pie. 

Lay  the  crust  on  a  granite  pie  plate,  floured  but  not 
greased,  fill  heaping  with  blueberries,  dredge  with 
flour,  sprinkle  on  a  few  grains  of  salt  and  half  a  cup 
of  sugar,  and  dot  with  a  teaspoon  of  butter.  Draw  the 
extra  crust  up  over  the  berries  round  the  edge.  Wet 
the  top  of  it,  and  cover  with  the  other  crust,  rolled  to 
fit  the  plate.  Press  it  close  on  the  edge.  Prick  or 
gash  the  top  and  bake  about  half  an  hour.  Bake  in 
deep  dish  with  only  top  crust  if  preferred. 

Marlborough  Pie. 

Mix  together  two  cups  of  grated  apples,  one  and 
one-half  cups  of  sugar,  three  eggs  well  beaten,  two 
tablespoons  of  melted  butter,  the  grated  rind  and 
juice  of  one  lemon,  and  one  cup  of  thin  cream.  This 
is  enough  for  two  pies,  which  should  be  baked  in  an 
under  crust,  with  strips  of  pastry  across  the  top.  Or 
it  may  be  used  as  a  pudding,  reserving  the  whites  of 
the  eggs  to  make  a  meringue  for  the  top. 


Desserts.  179 

Mince  Pie. 

One  cup  of  chopped  meat  (cold  steak  or  roast  beef 
which  has  been  simmered  till  tender),  two  cups  of 
chopped  apple,  one  teaspoon  each  of  salt,  allspice,  and 
cinnamon,  one  cup  of  brown  sugar,  half  a  cup  of  small 
whole  raisins,  half  a  cup  of  currants.  Moisten  with 
one  cup  of  cider,  or  one  cup  of  sweet  pickle  vinegar, 
or  half  a  cup  of  water,  juice  of  one  lemon,  and  two  or 
three  spoonfuls  of  any  jelly.  Bake  in  two  crusts. 

Pumpkin  Pie. 

Select  a  fine  grained,  solid  pumpkin,  cut  up,  and 
steam  or  stew  with  very  little  water.  Sift,  add  spice 
and  sugar,  spread  on  plates,  ancl  heat  in  a  moderate 
oven  to  evaporate  as  much  moisture  as  possible.  For 
each  pie  use  one  cup  of  the  prepared  pumpkin,  one 
egg,  and  two  cups  or  more  of  rich  milk.  Add  sugar 
and  spice  as  needed  —  cinnamon,  ginger,  and  nut- 
meg seem  to  belong  to  pumpkin  pie.  Bake  in  a  deep 
plate,  with  one  crust,  slowly  until  the  pie  puffs  in  the 
center  and  becomes  brown. 

Squash  Pie. 

Use  the  dry,  mealy  squashes;  the  watery  kind  are 
no  better  for  pies  than  for  the  dinner  as  a  vegetable. 
Stew  or  bake  the  squash  till  tender.  Sift  it,  and 
allow  one  cup  and  one-half  for  an  ordinary  sized  pie. 
Mix  with  the  squash  one  cup  of  boiling  milk,  one-half 
cup  of  sugar,  one-half  teaspoon  of  salt,  one-fourth  tea- 
spoon of  cinnamon,  and  one  egg  beaten  slightly.  Line 
a  granite  pie  plate  with  paste,  allowing  enough  for  a 
fluted  rim,  fill  with  the  squash  mixture,  and  bake  in  a 


180  Home  Science  Cook  Book. 

hot  oven  until  the  crust  is  brown  and  the  squash  puffs 
up  in  the  center. 

Lemon  Pie. 

Pour  one  cup  of  hot  water  over  one-half  cup  of  fine 
stale  bread-crumbs;  add  one  saltspoon  of  salt,  one-half 
cup  of  sugar,  juice  and  grated  rind  of  one  lemon,  two 
egg  yolks  well  beaten ;  pour  this  mixture  into  pie-tin 
lined  with  paste,  and  bake  till  crust  is  done ;  cool,  and 
cover  with  meringue  made  from  the  two  egg  whites 
and  one-fourth  cup  of  powdered  sugar.  Brown  in  a 
slow  oven. 

Mince  Pie  for  Summer. 

Mix  one-fourth  cup  each  of  molasses,  sugar,  vine- 
gar and  water,  and  scald  with  one-half  cup  of  chopped 
raisins.  Then  stir  in  one  ounce  of  butter,  one-fourth 
cup  of  coarse  cracker  crumbs,  and  flavor  with  one- 
half  teaspoon  of  mixed  spice.  One  beaten  egg  may 
or  may  not  be  added.  Bake  between  two  crusts. 

Lemon  Turnover  Filling. 

Cook  together  two  tablespoons  each  of  butter  and 
corn-starch,  add  one  cup  of  liquid  (water,  with  the 
juice  of  one  lemon),  when  thick  and  smooth  stir  in  one 
beaten  egg  and  cook  three  minutes  longer.  Then  add 
one  cup  of  sugar,  a  little  of  the  grated  lemon  rind, 
and  from  one-half  to  one  cup  of  currants  or  citron  and 
raisins  cut  fine.  If  too  thin  when  cold,  add  fine 
cracker  crumbs,  but  some  moisture  will  be  absorbed  by 
the  dry  fruit.  Make  a  few  days  before  it  is  to  be  used. 

Brambles. 

One  cup  of  chopped  raisins,  one  cup  of  sugar,  one 
egg,  grated  rind  and  juice  of  a  lemon.  Make  a  pie 


Desserts.  181 

crust  and  cut  in  rounds;  fill  one-half  and  turn  the 
other  over  and  pinch  down.  Bake  in  rather  a  slow 
oven. 

The  addition  of  a  few  chopped  walnuts  gives  variety. 

Rhubarb  Pie  with  one  Crust. 

Wash  the  rhubarb  and  cut  off  the  root  and  leaf  end, 
but  do  not  peel  it,  unless  very  tough,  for  the  pink 
skin  gives  a  fine  color  and  flavor.  If  it  is  a  very  sour 
variety,  pour  boiling  water  over  it  and  let  it  stand  five 
minutes,  then  drain  it.  Put  the  rhubarb,  cut  into 
inch  pieces,  into  a  deep  dish,  earthen  or  granite,  and 
sprinkle  over  it  one  level  cup  of  sugar  to  each  heaped 
pint  of  rhubarb.  If  you  like  the  sirup  thick,  mix  one 
level  tablespoon  of  corn-starch  with  the  sugar.  Add 
also  one  saltspoon  of  salt.  Cover  with  a  rich  pastry 
crust  and  bake  about  half  an  hour. 

Another  kind  of  rhubarb  pie  is  made  by  chopping 
the  rhubarb  fine,  and  with  each  cup  of  that  mix  one 
beaten  egg,  one-half  cup  of  sugar,  and  a  sprinkle  of 
flour. 

Gelatin  Puddings. 

The  usual  family  package  of  a  standard  gelatin  is 
sufficient  for  two  quarts  of  jelly.  The  powdered  and 
granulated  gelatins  may  be  measured  by  the  table- 
spoon. One  tablespoon  is  equivalent  to  one-fourth  of 
the  ordinary  box. 

Soak  gelatin  in  cold  water,  the  time  varying  accord- 
ing to  the  size  of  the  particles.  This  cold  water  must 
be  counted  in  the  whole  amount  to  be  used.  Never 
use  more  gelatin  than  the  directions  on  the  package 
call  for,  unless  show  rather  than  flavor  is  the  object. 
A  smaller  proportion  is  required  to  thicken  creams, 


182  Home  Science  Cook  Book. 

custards,  or  fruit  pulps  than  for  a  coffee  or  fruit 
jelly. 

After  soaking,  the  gelatin  should  be  dissolved  with 
boiling  liquid.  Use  no  more  than  is  required,  add  the 
remainder  of  the  liquid  cold,  and  cool  as  rapidly  as 
possible.  Gelatin  is  not  improved  by  cooking.  The 
quantity  of  sugar  must  be  varied  according  to  the 
acidity  of  the  fruit  juices  used. 

Earthen  molds  are  preferable  to  tin,  especially  for 
acid  jellies,  but  the  cooling  process  is  slower.  Agate- 
ware combines  the  advantages  of  both  earthen  and  tin. 

Six  hours  or  longer  in  a  cool  place  is  needed  to  make 
a  large  mold  firm.  By  use  of  cracked  ice  with  salt  the 
process  may  be  hastened,  and  small  shapes  cool  quicker 
than  large  ones. 

Jelly  that  is  shaken  or  even  slightly  jarred  after  it 
begins  to  harden  is  liable  to  crack  when  it  is  turned 
from  the  molds.  With  the  foregoing  points  in  mind 
an  almost  infinite  variety  of  acceptable  summer  des- 
serts can  be  made  from  fruit  juices,  whipped  cream, 
and  soft  custard  stiffened  with  gelatin. 

There  are  three  distinct  types :  Jellies  which  may  or 
may  not  have  fruits  molded  in  them ;  creams  known 
as  Bavarian  or  Italian,  etc. ,  which  may  be  part  cream, 
part  custard,  and  part  fruit  juice  or  pulp;  sponges, 
either  a  jelly  or  cream,  into  which,  as  it  begins  to 
harden,  stiff  egg  whites  or  whipped  cream  is  folded, 
giving  a  spongy  effect. 

Lemon  Jelly. 

Soak  one-fourth  box  of  gelatin  in  cold  water.  Pour 
over  it,  stirring  meanwhile,  enough  boiling  water  to 
actually  dissolve  it,  and  no  more ;  add  about  one-half 


Desserts.  183 

cup  of  sugar,  one-fourth  cup  of  lemon  juice,  a  speck 
of  salt,  and  enough  ice-water  to  make  a  pint  in  all. 
Strain  and  cool. 

Orange  Jelly 

Is  made  like  lemon  jelly,  but  a  larger  proportion  of 
juice  is  necessary,  as  orange  is  less  potent  than  lemon. 

Macedoine  of  Fruit. 

Use  either  lemon  or  orange  jelly  and  strain  it  into  a 
pitcher.  Set  a  mold  in  a  pan  of  crushed  ice  and  salt, 
pour  in  a  half  inch  layer  of  jelly,  and  let  it  harden. 
Then  arrange  over  it  a  garnish  of  different  fruits,  nuts, 
etc.,  and  pour  over  a  little  more  jelly  without  disturb- 
ing the  pattern,  and  let  that  harden.  Proceed  thus 
until  the  dish  is  full. 

Chartreuse  of  Fruit. 

Line  a  mold  with  jelly  by  first  letting  a  layer  harden 
in  the  bottom,  then  gently  place  a  smaller  mold  on 
that,  and  fill  the  space  between  the  sides  with  liquid 
jelly.  When  hard  fill  the  center  mold  with  warm  (not 
hot)  water,  and  in  a  minute  the  mold  can  be  pulled 
out  without  disturbing  the  jelly.  Color  the  remainder 
of  the  jelly  pink,  or  beat  it  until  full  of  bubbles,  and 
mix  with  any  fruit  cut  into  bits.  Fill  the  lined  mold 
with  this  mixture,  and  chill. 

Snow  Pudding. 

This  consists  of  a  lemon  or  orange  jelly  with  which 
the  whites  of  eggs  are  beaten,  while  the  yolks  are 
made  into  a  soft  custard  to  serve  as  sauce. 

Coffee  Cream. 

With  an  egg  whip  beat  one  cup  of  heavy  cream  until 


184  Home  Science  Cook  Book. 

it  begins  to  thicken,  then  gradually  beat  in  a  spoonful 
at  a  time  of  slightly  thickened  coffee  jelly,  using  one 
pint  in  all.  The  coffee  jelly  may  be  made  like  a  lemon 
jelly  from  fresh  or  left-over  coffee.  Less  sugar  is 
needed  than  with  the  lemon  juice. 

Peach  Bavarian  Cream. 

Select  six  or  eight  of  the  best  half  peaches  from  a 
can  and  put  in  cups.  Rub  the  remainder  of  the  peach 
and  juice  through  a  strainer  and  make  into  a  jelly, 
adding  a  little  lemon  juice  and  more  sugar.  Beat  one 
cup  of  heavy  cream  stiff  and  combine  with  a  pint  of 
the  jelly,  and  fill  the  cups  where  the  peaches  are. 

When  turned  out  garnish  with  whipped  cream  and 
cubes  of  any  peach  jelly  remaining,  which  may  be 
colored  pink  if  desired. 

Use  canned  cherries  in  the  same  way. 

Quaking  Pudding. 

Make  a  soft  custard  with  one  pint  of  milk,  the  yolks 
of  two  or  three  eggs,  and  one-fourth  cup  of  sugar,  or 
one  cup  of  custard  and  one  cup  of  scalded  cream  may 
be  combined.  When  taken  from  the  fire  dissolve  in  it 
one-fourth  box  of  gelatin  softened  in  cold  water. 
Strain,  flavor,  and  cool.  This  may  be  served  with 
whipped  cream,  or  fruit  or  chocolate  sauce. 

Crumbs  of  stale  cake  may  be  arranged  in  a  mold 
and  such  a  cream  poured  over  them,  and  the  whole 
left  to  chill. 

Apricot  Sponge. 

Make  a  pint  of  jelly  with  gelatin,  from  dried  apricots, 
stewed  and  strained.  When  cool  beat  in  whites  of  two 
eggs,  or  one  cup  of  thick  cream,  whipped,  or  use 


OF    TH£ 

UNfVERSfTY    I 


Desserts.  185 

the  white  of  one  egg  and  one-half  cup  of  cream.     Use 
any  other  fruit  pulp  in  the  same  way. 

Fruit  Sponges. 

Make  a  soft  custard  with  one  pint  of  milk  and  the 
yolks  of  three  eggs.  Take  from  the  fire  and  add  one- 
half  box  of  gelatin  soaked  in  one-half  cup  of  cold 
water,  one-half  cup  of  sugar,  and  a  speck  of  salt. 
Strain  and  cool,  stirring  occasionally.  When  it  begins 
to  thicken  beat  thoroughly,  and  add  one-half  pint  of 
sifted  fruit  pulp  and  the  stiffly  beaten  whites  of  the 
eggs. 

Or  dissolve  the  gelatin  in  the  hot  fruit  pulp,  and 
when  cold  fold  in  one  pint  of  cream,  whipped.  Pack 
in  molds  and  serve  cold.  Whipped  cream  may  be 
added  as  a  garnish. 

Either  a  cream  or  fruit  jelly,  or  both  together,  may 
be  blended  with  either  whipped  cream  and  stiff  egg 
whites,  or  both.  The  important  point  is  not  to 
attempt  the  blending  until  the  jelly  or  cream  is  half 
thickened.  Then  the  sponge  will  be  of  uniform 
texture  throughout,  otherwise  the  jelly  will  separate 
from  the  froth  and  settle,  while  the  froth  stays  on  top, 
and,  therefore,  is  at  the  bottom  when  the  dessert  is 
turned  out  of  the  mold. 

Whipped  Cream. 

Heavy  cream,  costing  forty  to  sixty  cents  a  quart, 
may  be  whipped  with  an  egg  beater  and  forced  through 
fancy  tubes  for  a  garnish,  or  used  for  filling  cream 
puffs,  etc.  It  may  be  slightly  diluted  for  this  purpose 
with  fruit  juice,  strong  coffee,  or  milk,  and  then  is 
less  likely  to  turn  to  butter  in  whipping. 


i86  Home  Science  Cook  Book. 

Thin  cream,  or  the  heavy  cream  combined  with  an 
equal  quantity  of  milk,  is  whipped  with  a  special 
churn.  Put  cream  and  churn  in  a  deep  bowl,  move 
the  dasher  down  quickly  and  up  slowly.  Skim  off  the 
froth  as  it  rises,  and  drain  on  a  fine  strainer. 

All  cream  to  whip  should  be  chilled. 

Charlotte  Russe. 

Whip  one  quart  of  thin  cream  and  drain  on  a  fine 
strainer.  Soften  one-fourth  box  of  gelatin,  and  dis- 
solve by  heating  with  a  little  of  the  cream  which  drips 
from  the  whip ;  add  one-half  cup  of  powdered  sugar, 
a  speck  of  salt,  and  one  teaspoon  of  vanilla.  Strain 
into  an  agate  pan  set  in  ice  water;  as  the  jelly  thickens, 
with  a  wire  whisk  fold  in  the  whipped  cream.  When 
all  is  mixed  put  in  cups  or  a  large  mold  lined  with 
lady-fingers  or  thin  slices  of  sponge  cake. 

Frozen  Desserts. 

So  many  names  are  given  to  different  frozen 
desserts  that  a  few  words  of  explanation  are  needed. 

Ice-Cream. 

This  consists  mainly  or  entirely  of  cream,  and  takes 
a  specific  name  from  the  substance  used  for  flavoring. 

Frozen  Pudding. 

Ice-cream  or  custard,  highly  flavored,  and  containing 
preserved  fruits  and  nuts  becomes  frozen  pudding.  It 
is  often  served  with  a  sauce. 

Mousse. 

The  name  is  due  to  the  mossy,  feathery  ice  de- 
veloped in  whipped  cream,  which  is  put  into  a  mold, 
and  packed  for  several  hours  in  ice  and  salt. 


Desserts.  187 

Water  Ices. 

These  are  frozen  without  rapid  motion,  which  would 
interfere  with  the  clearness  of  the  ice ;  fruit  juices  are 
the  principal  ingredient. 

Sherbets. 

Water  ices  frozen  more  rapidly  are  called  sherbets, 
and  white  of  egg  or  gelatin  is  often  added  to  give  a 
creamy  consistency. 

Frappe. 
These  ices  are  served  when  half  frozen  or  like  a  mush. 

In  the  city  it  is  more  convenient  and  often  cheaper 
to  buy  ices,  but  in  the  country  an  ice-cream  freezer  is 
a  valuable  aid,  though  many  ices  may  be  prepared 
without  a  regular  freezer.  Ices  are  more  easily  pre- 
pared than  pies,  and  during  the  summer  are  far  more 
acceptable. 

A  few  general  laws  apply  to  all  frozen  desserts. 
The  proportion  of  sugar  and  flavoring  must  be  about 
double  that  needed  for  an  ordinary  pudding.  For 
water  ices  it  is  considered  better  to  boil  the  sugar  and 
water  together  to  form  a  sirup.  This  may  be  made  in 
large  quantities  and  kept  on  hand. 

Fruits  mashed  or  cut  up  become  lumps  of  ice  in  a 
cream,  therefore,  it  is  better  to  use  only  juice  and 
pulp  pressed  through  a  linen  strainer  and  discard 
skins  and  seeds. 

The  heavy  cream  which  is  sold  at  forty  cents  a  quart 
must  be  reduced  by  milk  or  fruit  juices,  or  the  action 
of  the  freezer  is  likely  to  produce  btitter. 

Scalded  cream   gives  a   solid  smoothness.      For  a 


i88  Home  Science  Cook  Book. 

different  effect  whipped  cream  may  be  added  after  an 
ice  is  partially  frozen. 

Milk  sherbets  latterly  have  been  great  favorites; 
when  the  milk  is  ice-cold,  acid  fruit  juice  may  be  put 
with  it  without  danger  of  curdling. 

Condensed  milk  may  be  used  for  ice-cream,  reduc- 
ing it  with  water  as  directed  on  the  can. 

Lemon  juice  may  be  combined  with  any  fruit,  and 
serves  to  bring  out  the  flavor  of  the  other.  A  small 
quantity  of  salt  should  be  added  to  all  ice-creams  and 
sherbets. 

Where  cream  is  not  attainable,  a  soft  custard  is 
often  used  as  the  foundation  for  an  ice-cream.  Milk 
may  be  slightly  thickened  with  flour,  arrowroot,  or 
corn-starch,  and  if  the  starch  is  thoroughly  cooked,  this 
is  more  satisfactory  than  if  egg  alone  is  used  for  thick- 
ening the  milk. 

A  small  quantity  of  gelatin  is  generally  put  in  sher- 
bets, and  may  be  used  in  ice-cream  to  aid  in  molding  it. 

Junket  tablets  are  sometimes  used  to  thicken  the 
milk  slightly  before  freezing.  From  one-half  to  one 
tablet  is  dissolved  in  each  quart  of  milk. 

One  part  of  coarse  salt  and  three  parts  of  ice, 
pounded  nearly  as  fine  as  the  salt,  are  combined  to  do 
the  freezing  ordinarily. 

For  frappe  the  quantity  of  salt  is  increased. 

The  cream  or  custard  should  be  chilled  before  it  is 
put  in  the  freezer  can.  Since  the  cream  will  expand 
while  being  frozen,  the  cans  must  not  be  filled  full. 

Rapid  motion  of  the  crank  is  a  waste  of  energy  ex- 
cept for  ices  in  which  a  light  consistency  is  desired. 
When  it  becomes  difficult  to  turn  the  handle  the  work 
is  done. 


Desserts.  189 

The  flavor  of  most  ices  is  improved  if  they  are 
packed  for  several  hours  after  being  frozen. 

After  the  dasher  is  removed  the  frozen  mass  may  be 
packed  down  smoothly  in  the  can  or  put  in  other 
molds.  These  are  to  be  packed  full,  a  thin  paper 
spread  over  the  top,  the  cover  put  on,  and  all  cracks 
around  the  cover  filled  with  soft  butter.  In  the  same 
way  a  mousse  is  put  into  the  molds,  which  are  then 
packed  in  ice  and  salt  for  hours. 

To  remove  the  ice  dip  the  mold  in  slightly  warm 
water,  or  wrap  it  for  a  moment  in  a  towel  wrung  out 
of  hot  water.  Unless  this  is  done  carefully  the  out- 
lines of  elaborate  molds  will  be  melted. 

Ices  for  an  invalid,  or  beef  tea,  clam  juice,  etc., 
may  be  frozen  in  a  glass  jar  or  small  tin  can. 

Orange  baskets  are  the  prettiest  dishes  in  which  to 
serve  an  orange  ice.  Banana  skins  may  be  filled  with 
banana  ice-cream  or  with  whipped  cream,  and  packed 
in  a  tin  box  in  ice  and  salt  until  frozen,  and  then 
served  like  fresh  fruit. 

Ice-Cream. 

Scald  one  pint  of  milk,  reserving  enough  to  make  a 
smooth  paste  with  one-fourth  cup  of  flour,  mix  with 
the  hot  milk,  and  cook  in  double  boiler  half  an  hour ; 
add  beaten  yolks  of  three  eggs,  cook  five  minutes 
longer,  stirring  constantly,  then  add  one  cup  of  sugar, 
one  saltspoon  of  salt,  and  strain.  When  cool  mix  with 
one  pint  of  thin  cream.  Flavor  as  desired  and  freeze. 

Philadelphia  Ice-Cream. 

One  quart  of  thin  cream,  one  scant  cup  of  sugar, 
speck  of  salt,  and  flavoring. 

For  a  smooth,  rich  ice-cream   first  scald  the  cream, 


190  Home  Science  Cook  Book. 

then  add  the  sugar,  and  cool  and  flavor  just  before 
freezing. 

Variations. 

To  either  of  these  foundation  recipes  for  ice-cream, 
or  to  one  quart  of  soft  custard,  may  be  added  from  one 
cup  to  one  pint  of  any  fruit  juice  or  pulp,  with  more 
sugar  according  to  the  acidity  of  the  fruit. 

Or  one  cup  of  fine  crumbs  of  brown  bread,  cocoa- 
nut  cakes,  or  macaroons,  or  nuts,  or  candied  fruits 
chopped  fine. 

Mousse  or  Parfait. 

Over  two  beaten  egg  yolks  pour  slowly  one  cup  of 
hot  maple  sirup,  or  any  sweet,  thick  fruit  sirup.  Cook 
in  double  boiler  till  it  thickens  like  custard.  Cool  and 
combine  with  one  pint  of  thick  cream  beaten  stiff,  or 
the  whip  from  thinner  cream.  Fill  molds  and  pack  in 
ice  and  salt  for  three  or  four  hours. 

Coffee  Mousse. 

Make  the  sirup  with  one -half  cup  of  sugar  and  one 
cup  of  strong  coffee,  and  proceed  as  above. 

Nesselrode  Pudding. 

Shell,  blanch,  and  boil  one  pint  of  chestnuts.  Put 
through  a  sieve  and  mix  with  one  quart  of  custard  or 
cream.  When  partly  frozen  mix  in  one-fourth  cup 
of  candied  fruits  cut  fine. 

Frozen  Rice  Pudding. 

Cook  one-half  cup  of  rice  with  one  quart  of  milk  in 
a  double  boiler  for  one  hour  or  more,  add  one  cup  of 
sugar,  a  speck  of  salt,  cool,  flavor,  and  freeze.  When 
half  frozen  add  one  pint  of  thick  cream  whipped  with 


Desserts.  191 

one-fourth  cup  of  sugar.  The  yolks  of  three  eggs  may 
be  added  to  the  hot  rice  as  it  is  taken  from  the  stove 
if  the  cream  is  not  available.  Serve  with  preserved 
ginger  or  other  fruit. 

Macedoine  Ice. 

Combine  one  pint  of  water  with  one  pint  of  fruit 
juice  and  pulp,  — two  oranges,  two  bananas,  one 
lemon,  and  grated  pineapple.  Make  it  very  sweet, 
add  a  little  salt,  and  freeze  till  mushy,  and  remove  the 
dasher.  Stir  in  the  froth  from  a  pint  of  thin  cream, 
giving  a  marbled  appearance,  and  pack  for  an  hour. 

Other  combinations  of  fruit  may  be  used. 

Fresh  Fruit  Ice. 

Fill  punch  glasses  half  full  with  vanilla  ice-cream. 
Crush  strawberries  and  sweeten  to  taste  with  sugar 
sirup.  Pour  the  fruit  over  the  ice-cream,  nearly  filling 
the  glass. 

Maple  Sauce  for  Ice-Cream. 

Put  one  pound  of  maple  sugar,  broken  or  rolled,  one 
cup  of  thin  cream,  and  two  tablespoons  of  butter  in  a 
granite  saucepan,  and  boil  without  stirring  until  it 
forms  a  soft,  waxy  ball  when  dropped  in  cold  water. 
Keep  the  pan  in  another  of  hot  water  on  the  back  of 
the  stove  until  ready  to  serve.  It  will  candy  on  the 
ice-cream  like  hot  maple  sirup  on  the  snow  in  sugaring 
time. 

Pineapple  Sherbet. 

One  can  of  grated  pineapple,  one  cup  of  sugar,  juice 
of  two  lemons,  one  tablespoon  of  powdered  gelatin, 
one  quart  of  water  or  milk. 


192  Home  Science  Cook  Book. 

Cafe  Frappe. 

Dissolve  three-fourths  cup  of  sugar  in  a  quart  of 
coffee.  Freeze  soft,  serve  in  glasses  with  whipped 
cream  on  top.  Use  about  equal  parts  of  salt  and  ice 
for  freezing. 

Grape  Sherbet. 

Chill  a  quart  of  rich  milk  in  the  freezer.  Warm 
half  a  pint  of  Concord  grape  jelly;  as  it  dissolves  add 
half  a  cup  of  sugar.  Mix  with  the  milk  and  freeze. 
Or  use  one  pint  of  grape  juice  with  thin  cream. 

Frozen  Mint. 

Make  a  quart  of  lemon  ice.  To  two  tablespoons  of 
water  add  one  teaspoon  of  essence  of  peppermint,  and 
stir  into  the  ice,  with  enough  spinach  coloring  to  make 
it  a  delicate  green ;  pack  in  a  mold  and  bury  in  ice 
and  salt ;  the  mint  is  greatly  improved  by  standing. 
Serve  like  a  cordial,  in  small  glasses. 

Ice-Cream  from  Left-Overs. 

A  pint  of  boiled  custard  left  from  yesterday's 
dessert,  a  saucerful  of  canned  pears,  an  equal  quantity 
of  some  other  fruit,  and  one-half  cup  of  cream,  sweet- 
ened and  flavored,  more  if  necessary  may  be  frozen 
into  a  delicious  dessert. 

Many  such  combinations  may  be  made  from  what 
happens  to  be  on  hand  that  will  prove  satisfactory 
enough  to  bear  repetition. 

Ice-Cream  Croquettes. 

Shape  well-frozen  cream  by  packing  solidly  into  a 
small  scoop,  then  roll  the  cream  in  crumbs  of  maca- 
roons which  have  been  rolled  and  softened. 


Desserts.  193 

Creamy  Sauce  for  Puddings. 

Rub  one-half  cup  of  butter  until  creamy.  Gradu- 
ally add  one  cup  of  powdered  sugar  and  one-half  cup 
of  thick  cream.  Flavor  as  desired. 

Fruit  Sauce. 

Blend  one-half  cup  of  butter  and  one  cup  of  sugar, 
and  gradually  work  in  one-half  cup  of  jelly  or  thick 
fruit  juice. 

Hard  Sauce. 

Pour  one  tablespoon  of  boiling  water  over  one-half 
cup  of  butter,  stir  until  creamy,  and  mix  in  one  cup 
of  granulated  sugar.  Flavor  with  nutmeg,  or  extract 
of  lemon  or  mace.  Serve  in  orange  or  lemon  cups,  or 
heap  in  a  small  dish. 

Golden  Sauce. 

Rub  one-half  cup  of  butter  till  soft,  add  one-half  cup 
of  light  brown  sugar,  and  beat  until  very  light  and 
creamy.  Beat  the  yolks  of  two  eggs,  and  when  ready 
to  serve  put  the  bowl  or  pan  containing  the  sugar  over 
boiling  water  and  stir  until  it  is  liquid,  then  add  the 
eggs,  one-eighth  teaspoon  of  mace,  and  one-half  cup  of 
fruit  juice,  and  stir  until  it  thickens.  Serve  at  once 
and  stir  it  before  each  pouring. 

Sponge  Sauce. 

Beat  the  yolks  of  three  eggs  with  one-fourth  cup  of 
powdered  sugar,  and  pour  one-half  cup  of  boiling  fruit 
juice  over  the  mixture.  Then  fold  in  the  stiff  whites 
of  the  eggs  and  serve  at  once. 

Liquid  Sauce  with  Variations. 

Grate  the  rind  of  an  orange  or  lemon  and  squeeze 


194  Home  Science  Cook  Book. 

the  juice  over  it.  In  a  saucepan,  mix  one  cup  of  sugar 
with  one-fourth  cup  of  flour  or  half  as  much  corn- 
starch.  Pour  in  one  pint  of  boiling  water,  and  cook 
from  five  to  ten  minutes,  till  thick  and  nearly  clear, 
stirring  constantly.  Add  one  ounce  of  butter  and  the 
orange,  and  strain.  This  sauce  will  keep  for  several 
days,  and  may  be  reheated. 

The  yolk  of  one  or  more  eggs  may  be  blended  with 
the  sauce  just  before  straining,  and  the  stiff  whites 
folded  in  after.  Other  fruit  juices  may  take  the  place 
of  part  of  the  liquid. 

Molasses  Sauce. 

Scald  one  cup  of  molasses  with  one  ounce  of  butter 
and  one  tablespoon  of  vinegar.  Serve  hot  with  apple 
dumplings. 

Chocolate  Sauce. 

Melt  one  ounce  of  chocolate  in  one-half  cup  of  water ; 
add  one  cup  of  sugar,  and  when  boiling,  pour  over  one- 
half  cup  of  thick  cream,  plain  or  whipped,  and  serve  at 
once. 

Caramel  Sauce. 

Make  a  sirup  as  for  caramel  custard,  and  serve  plain, 
or  combined  with  thick  cream  whipped. 


Cakes.  195 


Cakes. 

THE  old-fashioned  pound  cake,  or  cup  cake,  or 
"  one,  two,  three,  four  "  cake  is  the  mother  of  all  the 
many  cakes  of  to-day  in  which  butter  is  used.  While 
the  old  "diet  bread  "  or  sponge  cake  is  the  foundation 
from  which  the  angel  and  sunshine  cakes,  the  lady 
fingers,  jelly  rolls,  and  meringues  have  been  derived. 

A  certain  relative  proportion  is  to  be  followed  in 
butter  cakes ;  there  is  less  butter  than  sugar,  and  less 
sugar  than  flour.  Less  baking  powder  is  required 
with  a  given  measure  of  flour  than  would  be  necessary 
for  a  dough  without  eggs.  Thus  an  even  teaspoon  of 
baking  powder  is  ample  for  each  cup  of  flour  for  a 
cake  where  several  eggs  are  used.  When  there  is  an 
excess  of  baking  powder,  the  cake  is  liable  to  be 
coarse  grained  and  to  dry  quickly. 

The  doughnut  mixture  is  not  unlike  a  cottage  pud- 
ding dough,  with  the  addition  of  flour  to  make  it  stiff 
enough  to  roll  easily.  Or  it  is  similar  to  the  quick 
biscuit  dough,  with  the  addition  of  sugar,  egg,  and 
spice.  Because  doughnuts  are  cooked  in  fat,  less 
shortening  is  required  than  for  most  stiff  doughs. 

Cooky  doughs  are  more  like  pastry,  with  the  addi- 
tion of  sugar,  spice,  and  egg,  and  the  same  care  should 
be  given  to  keeping  the  dough  cold  in  order  to  roll 
and  cut  it  without  adhering  to  the  board. 

Changes  in  the  proportions  of  materials  often  lead 
to  changes  in  the  manner  of  mixing  them.  For  ex- 
ample, where  a  small  quantity  of  shortening  is  used  in 
batters,  it  may  be  melted  and  beaten  in,  but  where  a 


196  Home  Science  Cook  Book. 

large  proportion  is  required,  it  should  be  rubbed  till 
creamy  and  blended  with  the  sugar  as  for  cake,  or 
mixed  into  the  flour  as  in  pastry-making.  For  stiff 
doughs  which  are  to  be  rolled,  it  is  essential  that  the 
fat  should  be  cold,  since  even  a  small  quantity,  if 
warm,  will  tend  to  make  the  dough  soft  and  sticky. 

The  shape  in  which  cake  is  to  be  baked  should  de- 
cide the  proportion  of  flour  to  be  used.  Layer  cakes 
or  small  cakes  require  less  flour  than  large  loaves. 
This  is  probably  because  the  small  cake  is  stiffened 
quicker  by  the  heat. 

Variations  in  cake  are  easily  obtained  through 
changes  in  flavoring  ingredients.  To  mix  chocolate  in 
the  cake,  melt  it  and  mix  with  the  sugar  and  butter. 

Almond  paste  can  be  rubbed  into  the  butter  and 
sugar  in  making  cookies.;  it  is  rather  rich  and  heavy 
for  a  cake.  Desiccated  cocoanut,  chopped  nuts,  raisins, 
currants,  dates,  citron,  candied  orange,  and  lemon 
peel,  singly  or  in  various  combinations,  serve  to  give 
many  cakes  from  a  single  recipe. 

In  rubbing  butter  and  sugar  to  a  cream  the  warmth 
of  the  bowl,  or  the  hand  if  that  be  used,  or  from  the 
friction,  causes  the  butter  to  soften  and  become  almost 
a  liquid  or  like  thick  cream;  that  is  why  we  call  it 
" creaming  the  butter."  Some  of  the  sugar  also  is 
dissolved  and  combines  with  the  soft  butter.  When 
milk  is  added,  especially  if  it  be  colder,  as  it  usually 
is,  it  immediately  chills  the  butter  and  causes  it  to 
harden  again  in  tiny  lumps.  It  also  unites  with  the 
sugar  which  has  melted  and  dissolves  any  that  may  be 
still  in  a  crystallized  form,  and  separates  it  from  the 
butter.  The  milk  does  not  become  sour  as  it  does 
when  curdled  by  an  acid,  but  the  hardened  butter 


Gakes.  197 

separates  from  the  liquid  and  gives  the  curdled  ap- 
pearance. Probably  the  fat  in  the  butter  unites  with 
the  fat  of  the  milk,  but  as  fat  does  not  unite 
readily  with  water,  the  whey  or  water  of  the  milk 
separates  from  the  other  parts. 

In  beating  the  eggs  we  make  bubbles  of  air  similar 
to  soap  bubbles  when  air  is  blown  into  soapy  water ; 
the  albumen  of  the  egg  forming  the  wall  of  the  air 
cell.  When  the  eggs  are  beaten  into  the  butter  the 
fat  combines  with  the  albumen  and  helps  to  entangle 
and  hold  the  air,  but  when  we  stir  a  watery  liquid,  like 
milk,  into  the  mixture,  we  break  up  some  of  these  fine 
bubbles  and  this  makes  large  cells,  and  the  result  is  a 
coarse-grained  cake,  unless  we  beat  in  at  the  last 
enough  more  air  to  make  another  lot  of  bubbles. 

This  may  be  avoided  by  simply  pouring  the  milk 
into  the  bowl  and  not  stirring  it  until  the  flour  is 
added ;  or,  better  still,  by  adding  a  few  spoonfuls  of 
flour  first,  then  a  little  of  the  milk,  and  then  a  little 
flour,  beating  well  after  each  time,  and  so  on,  alter- 
nately, until  the  full  measure  is  used.  Add  the  be-aten 
whites  last.  All  cakes  made  with  butter  require  to  be 
beaten  long  and  vigorously  after  the  flour  is  in  that 
they  may  be  smooth  and  fine  grained 

Sponge  Cake. 

Grate  the  yellow  rind  from  half  a  lemon,  squeeze 
the  juice  over  it,  let  it  stand  awhile,  then  strain.  Use 
from  four  to  six  eggs  according  to  their  size.  Beat 
the  yolks  thoroughly,  add  one  cup  of  sugar,  and  the 
lemon  juice,  and  beat  again.  Sprinkle  one-fourth 
teaspoon  of  salt  over  the  whites  of  the  eggs  and  beat 
until  stiff,  but  not  too  dry.  Fold  a  part  of  the  stiff 


198  Home  Science  Cook  Book. 

whites  into  the  yolks,  sift  over  part  of  one  cup  of 
flour,  then  add  the  remainder  of  the  whites  and  of  the 
flour.  Do  not  stir  to  break  the  air  bubbles.  Bake  in 
a  moderate  oven  for  nearly  one  hour,  if  in  one  loaf. 
A  sprinkle  of  powdered  sugar  over  the  top  of  the 
cake  before  the  pan  is  put  in  the  oven  produces  a 
flaky  crust. 

Lady  Fingers,  Sponge  Drops,  Layer  Cakes. 

The  sponge  or  angel  cake  mixture  may  be  used  for 
sponge  drops  or  put  through  a  pastry  bag  and  tube  for 
lady  fingers,  or  baked  in  patty  pans  or  in  layers. 

Chocolate  Sponge  Cake. 

Make  as  above,  sifting  one  ounce  of  cocoa  with  the 
sugar  or  flour. 

White  Sponge  Cake  or  Angel  Cake. 

Use  one  cup  each  of  egg  whites  and  sugar,  and  one 
scant  cup  of  flour,  one-half  teaspoon  of  cream  of  tartar, 
one-fourth  teaspoon  of  salt,  and  one-half  teaspoon  of 
flavoring,  almond  or  vanilla.  Beat  the  egg  whites 
stiff,  sifting  the  cream  of  tartar  over  them,  and  add 
flavoring.  Mix  sugar,  salt,  and  flour  and  sift  several 
times,  then  sift  gently  over  the  stiff  whites,  and  fold 
together  with  as  little  mixing  as  possible.  Sometimes 
the  sugar  is  added  first  and  the  flour  afterward. 

Putin  an  ungreased  pan  with  a  center  funnel  and  bake 
in  a  moderate  oven  for  nearly  an  hour.  Then  invert 
the  pan  until  the  cake  slips  out.  Frost  if  desired. 

Sunshine  Cake. 

This  is  angel  cake  to  which  is  added  half  as  many 
yolks  as  whites  of  eggs. 


Cakes.  199 

Hot  Water  Cake. 

Beat  two  eggs  with  a  scant  cup  of  sugar  until  very 
light,  add  one-fourth  teaspoon  of  salt,  one-half  teaspoon 
of  lemon  extract,  and  one-fourth  cup  of  rapidly  boiling 
water,  beating  all  the  time.  Quickly  stir  in  one  cup 
of  flour  in  which  one  teaspoon  of  baking  powder  has 
been  sifted. 

Bake  in  small  pans  or  layers. 

Meringues  or  Kisses. 

Beat  egg  whites  stiff,  and  fold  in  one-fourth  cup  of 
powdered  sugar  for  each  white.  A  little  cream  of 
tartar  may  be  used  as  for  angel  cake.  Flavor,  drop  in 
small  shapes  on  ungreased  paper,  and  bake  slowly  for 
thirty  minutes  or  more,  until  dry  and  slightly  brown. 

The  mixture  may  be  heaped  on  small  crackers  or 
cookies,  and  then  baked.  Cocoa,  desiccated  cocoanut, 
chopped  nuts,  color  pastes,  or  tiny  candies  may  be 
used  to  give  variety. 

When  desired  to  fill  with  cream,  put  the  paper  over 
a  board  before  baking.  The  under  part  will  not  be 
cooked,  and  may  be  scraped  out,  leaving  a  crisp  shell 
to  fill. 

Plain  Cake. 

With  one- fourth  cup  (two  ounces)  of  butter  creamed, 
mix  gradually  three-fourths  cup  of  sugar,  next  add  two 
egg  yolks  and  beat  thoroughly,  then  add  alternately 
one-half  cup  of  milk  and  one  and  one-half  cups  of 
flour  in  which  two  teaspoons  of  baking  powder  have 
been  sifted.  Flavor  with  one  saltspoon  'of  spice  or 
one-half  teaspoon  of  extract.  Lastly  fold  in  two  egg 
whites  stiffly  beaten. 


200  Home  Science  Cook  Book. 

White  Cake. 

Leave  out  the  yolks  and  mix  as  plain  cake.  The 
whites  of  three  eggs  may  be  used  instead  of  two. 

Chocolate  Cake  or  Devil's  Food. 

Melt  one  ounce  of  chocolate  and  add  to  the  creamed 
butter  and  sugar  of  the  plain  cake.  Or  use  one-fourth 
cup  of  cocoa  instead  of  chocolate.  Flavor  with  vanilla. 

Marble  or  Leopard  Cake. 

Color  half  of  the  plain  cake  dough  with  one-half 
ounce  of  chocolate  melted,  or  with  two  tablespoons  of 
molasses  or  caramel  and  one  teaspoon  of  mixed  spice. 

Mix  the  white  and  dark  cake  in  the  pan  so  they  will 
be  mingled  and  yet  distinct. 

Ribbon  Cake. 

To  one-third  of  the  plain  cake  dough  add  one  tea- 
spoon of  mixed  spice,  two  tablespoons  of  molasses  or 
caramel,  and  one-half  cup  of  chopped  raisins.  Bake 
this  in  one  pan  and  the  remainder  in  two  pans,  and 
when  done  put  the  fruit  cake  between  the  others  with 
a  layer  of  frosting  to  hold  them  together. 

Nut  Cake. 

To  the  plain  cake  add  one-half  cup  of  fine  chopped 
walnuts,  or  pecans.  Bake  in  two  shallow  pans,  and 
cover  with  boiled  frosting,  and  ornament  with  halved 
nuts. 

Light  Fruit  Cake. 

To  the  plain  cake  add  the  fruit. last.  Use  one-fourth 
cup  of  citron  sliced  very  thin,  one-fourth  cup  of  cur- 
rants, and  one-half  cup  of  seeded  and  chopped  raisins. 
A  little  mace  will  improve  the  flavor. 


Cakes.  201 

Orange  Cake. 

Bake  the  plain  cake  in  two  rather  thick  layers. 
Between  these  put  a  thick  cream  or  custard  filling, 
flavored  with  orange  juice  and  rind ;  or  the  pulp  cut 
fine  and  sweetened,  and  thickened  with  gelatin. 
Cover  the  top  layer  with  orange  frosting.  This  frost- 
ing is  sometimes  used  between  the  layers  in  place  of 
the  cut  orange  or  cream  filling. 

Silver  Cake. 

Mix  like  the  plain  cake,  omitting  the  egg  yolks  and 
using  four  whites. 

Gold  Cake. 

Omit  the  egg  whites  and  use  the  four  yolks. 

Sunrise  Cake. 

Cream  one-half  cup  of  butter,  add  one  cup  of  sugar, 
the  well-beaten  yolks  of  six  eggs,  one-half  cup  of  milk, 
and  two  cups  of  flour,  with  which  two  teaspoons  of 
baking  powder  has  been  sifted.  Flavor  with  one-half 
teaspoon  each  of  lemon  and  vanilla  extract. 

Pound  Cake. 

Cream  one-half  cup  of  butter,  gradually  add  three- 
fourths  cup  of  sugar  and  work  till  very  smooth  and 
light.  Add  a  saltspoon  of  mace,  a  tablespoon  of  lemon 
juice,  and  one  by  one  beat  in  three  eggs.  Then  mix  in 
one  cup  of  flour.  Bake  in  small  shapes  in  a  moderate 
oven  for  half  an  hour  or  more. 

Fruit  Cake. 

To  the  pound  cake  mixture  above  add  one  teaspoon 
of  mixed  spice  and  from  one-half  to  one  pound  of 
fruit,  currants,  chopped  raisins,  and  sliced  citron. 


202  Home  Science  Cook  Book. 

Macaroons. 

Crumble  or  grate  one-fourth  pound  or  one-half  cup 
of  almond  paste,  mix  with  one  egg  white,  and  beat  till 
smooth  and  stiff.  Gradually  add  one-fourth  to  one- 
half  cup  of  powdered  sugar.  Roll  in  balls  or  drop 
from  a  teaspoon  on  ungreased  paper  spread  on  pans. 
Bake  in  a  moderate  oven  about  thirty  minutes.  Brush 
the  under  side  of  the  paper  with  water  to  remove  it 
from  the  cakes. 

Oatmeal  Macaroons. 

Rub  one  tablespoon  of  butter  into  one-half  cup  of 
sugar,  and  mix  with  one  well-beaten  egg.  Stir  in  one 
and  one-half  cups  of  rolled  oats,  one-fourth  teaspoon  of 
salt,  and  one-half  teaspoon  of  baking  powder. 

Drop  small  shapes  on  greased  pans,  and  bake  in  a 
hot  oven  until  brown  and  crisp. 

Cream  Puffs. 

Put  one  cup  of  water  in  a  small  saucepan  on  the 
stove  with  one-fourth  cup  of  butter  and  one  saltspoon 
of  salt.  When  boiling,  quickly  stir  in  one  cup  of  flour 
and  let  it  cook,  stirring  constantly  till  the  mass  leaves 
the  sides  of  the  pan  in  a  smooth  ball  of  paste.  Milk 
may  be  used  instead  of  water. 

When  cool,  beat  in  four  eggs,  one  at  a  time,  then 
beat  the  mixture  thoroughly.  Drop  on  buttered  pans 
and  bake  thirty  minutes,  until  light  and  dry  when 
lifted  from  the  pan.  Then  they  will  not  shrivel  up 
afterward. 

This  quantity  will  make  one  dozen  large  puffs. 
The  paste  may  be  kept  uncooked  in  a  cool  place  for  a 
day  or  two. 


Cakes.  203 

Such  shells  may  be  filled  with  creamed  meat  like 
those  made  from  puff  pastry,  but  the  sweet  fillings  are 
more  commonly  used. 

An  ounce  of  chopped  or  grated  cheese,  or  fine 
chopped  ham,  is  sometimes  stirred  into  the  cream  puff 
paste,  which  is  then  baked  or  fried  in  small  shapes  to 
serve  with  soups  or  salads. 

Eclairs. 

The  same  mixture  as  for  cream  puffs  is  put  through 
a  bag  and  tube  in  long,  narrow  rolls.  When  baked, 
they  are  filled  with  a  thick  cream  filling  and  are 
frosted. 

Vanity  Fritters. 

Fry  the  cream  puff  dough  by  teaspoonfuls  in  deep 
fat  until  puffy,  brown,  and  crisp.  Drain  on  paper, 
then  roll  in  a  mixture  of  sugar  and  cinnamon. 

Sections  of  fruit  may  be  coated  with  this  mixture 
and  fried  for  fruit  fritters. 

White  Frosting. 

One  egg  white,  one  teaspoon  of  lemon  juice,  one 
cup  of  powdered  sugar.  Beat  together  for  five  min- 
utes or  till  it  begins  to  thicken.  Spread  over  the  cake 
and  give  it  time  to  harden.  For  pink  frosting  beat  in 
a  few  drops  of  dissolved  pink  gelatin. 

Chocolate  Frosting. 

One-half  ounce  chocolate,  melted,  two  tablespoons  of 
boiling  water,  mix  with  about  one  cup  of  powdered 
sugar.  Flavor  further  with  vanilla  if  desired. 

Coffee  Frosting. 

Steep  one-fourth  cup  of  coffee  in  one-half  cup  of 


204  Home  Science  Cook  Book. 

water  for  ten  minutes,  and  strain.  Mix  two  table, 
spoons  of  this  extract  with  each  cup  of  powdered 
sugar. 

Orange  Frosting. 

Grate  the  rind  from  a  yellow  orange.  Squeeze  two 
or  three  tablespoons  of  juice  over  it,  and  let  it  stand 
for  an  hour  or  more.  Strain  and  mix  the  juice  with 
one  cup  of  powdered  sugar  or  enough  to  keep  its  shape 
when  spread  on  the  cake.  The  yolk  of  an  egg  may  be 
added  to  supply  lack  of  color  in  the  orange. 

Frosting. 

One  cup  of  powdered  sugar,  one  tablespoon  of  corn- 
starch,  two  tablespoons  of  water  or  milk,  flavor  as 
desired.  Spread  with  a  wet  knife. 

Boiled  Frosting. 

Boil  one  cup  of  fine  granulated  sugar  with  one-third 
cup  of  hot  water  in  which  one-fourth  teaspoon  of 
cream  of  tartar  is  dissolved  without  stirring,  until  the 
sirup  taken  up  on  a  skewer  will  "  thread  "  or  "  rope." 
When  it  is  at  that  point,  beat  one  egg  white  stiff,  and 
pour  the  boiling  sirup  over  the  egg  in  a  fine  stream, 
beating  well.  When  it  thickens  and  is  perfectly 
smooth,  pour  it  over  the  cake.  It  hardens  cfuickly, 
and  should  be  put  on  the  cake  before  it  stiffens  enough 
to  drop. 

Boiled  Chocolate  Frosting. 

Add  two  tablespoons  of  cocoa  or  one  square  of 
chocolate,  melted,  to  the  sirup  described  above  while 
it  is  still  hot. 


Cakes.  205 

Caramel  Frosting. 

Boil  one  cup  of  light  brown  sugar,  one  tablespoon 
of  butter,  one-third  cup  of  cream  in  a  granite  sauce- 
pan until,  when  dropped  in  cold  water,  it  is  hard 
enough  to  be  waxy.  Stir  only  enough  to  keep  from 
burning.  Flavor  with  vanilla.  Then  set  the  pan  in 
cold  water,  as  it  hardens,  spread  it  on  the  cake  while 
it  is  still  soft  enough  to  spread.  It  will  settle  into  a 
smooth  surface  almost  instantly. 

Cream  Filling. 

Scald  one  cup  of  milk  (or  part  milk,  part  coffee,  or 
fruit  juice),  reserving  enough  to  mix  with  two  table- 
spoons of  flour,  add  this  to  the  hot  milk,  stir  smooth, 
and  cook  ten  to  twenty  minutes,  then  add  one  beaten 
egg  or  two  yolks;  cook  one  or  two  minutes  longer. 
Take  from  the  fire,  add  one-half  cup  of  sugar,  one- 
half  teaspoon  of  flavoring.  When  cool,  spread  between 
layers  or  put  in  cream  puffs. 

Orange  Butter. 

In  a  double  boiler  cook  together  one-fourth  pound 
of  butter,  one  cup  of  sugar,  the  grated  rind  and  the 
juice  of  two  oranges,  and  two  eggs  or  four  yolks. 
Strain  and  use  when  cold  between  layer  cakes,  or  with 
the  addition  of  chopped  raisins,  currants,  citron,  and 
candied  peel  as  a  filling  for  turnovers  of  pastry. 

Fruit  Filling  for  Cakes. 

Bake  a  sponge-cake  in  layers.  Chop  fine  one  cup  of 
stewed  prunes  or  other  fruit  or  rub  through  a  strainer, 
beat  the  whites  of  four  eggs  to  a  froth,  add  the  fruit 
and  sugar  to  sweeten.  Spread  half  of  this  on  one 


206  Home  Science  Cook  Book. 

layer  of  cake,  put  on  the  second  layer  and  the  re- 
mainder of  the  filling,  and  whipped  cream  on  top  of 
that. 

Fig  Filling. 

Chop  one  pound  of  figs,  add  one-half  cup  of  sugar 
and  one  tablespoon  of  lemon  juice,  one  cup  of  water, 
and  stew  until  soft  and  smooth.  Spread  between  the 
layers,  and  ice  the  whole  cake  with  boiled  icing. 

Mocha  Cream  Filling. 

Cream  one-fourth  cup  of  butter,  adding  gradually 
one  cup  of  powdered  sugar.  Flavor  with  coffee 
extract,  prepared  as  for  coffee  frosting.  Combine 
with  one-half  cup  of  cream  filling.  This  may  be  put 
through  a  bag  and  tube  on  top  of  cakes. 

Cookies. 

It  is  unnecessary  to  have  many  recipes  in  order  to 
obtain  different  kinds  of  cookies.  A  single  good 
formula  may  be  varied  to  suit  all  occasions,  provided 
one  understands  how  to  mix  such  a  dough ;  otherwise, 
all  recipes  are  of  little  avail. 

When  variety  is  desired,  before  all  the  flour  is 
added,  divide  the  mixture  into  four  portions ;  to  one 
add  one  teaspoon  of  lemon  extract,  to  another  one-half 
cup  of  desiccated  cocoanut,  to  the  third,  one-half 
ounce  of  chocolate,  melted,  or  a  tablespoon  of  cocoa 
sifted  in  with  a  little  flour ;  to  the  fourth,  one  teaspoon 
of  mixed  spice  and  a  half  cup  of  chopped  raisins  and 
citron. 

The  dough  may  be  further  divided  and  one  portion 
flavored  with  ginger,  another  with  rose,  another  with 
almond,  and  chopped  almonds  sprinkled  on  top,  when 


Cakes.  207 

cut  out,  and  the  last  flavored  with  mace,  chopped 
lemon  peel,  and  currants. 

Or  roll  part  of  the  dough  in  a  thin  sheet  and 
sprinkle  with  cinnamon,  cloves,  and  nutmeg.  Fold 
the  sheet  once,  gently  roll  it  to  former  thickness,  cut 
out  and  bake.  These  cookies  will  be  aromatic,  but 
with  no  outward  sign  of  spice.  For  variety,  finely 
chopped  raisins  or  dates  or  well-crushed  English 
walnuts  may  be  folded  in  with  the  spice. 

Fancy  cutters  lend  their  aid  in  furnishing  an  assort- 
ment of  cookies  from  a  single  lot  of  dough,  and  are 
desirable  when  these  sweetmeats  are  for  children's 
parties. 

To  avoid  confusion  afterward,  each  flavor  may  be 
cut  in  a  different  shape.  Where  one  has  not  a  variety 
of  fancy  cutters,  a  pastry-wheel  or  jagger  can  be  used, 
or  with  a  good  eye  and  a  steady  hand,  all  sorts  of 
shapes,  letters,  etc.,  may  be  cut  with  an  ordinary 
knife. 

After  baking,  a  part  of  the  cakes  may  be  iced  and 
decorated  with  colored  frostings. 

Slight  changes  in  some  of  the  quantities  used  will 
bring  about  different  results.  For  a  thick  soft  cake, 
use  less  flour  and  drop  on  the  pan  from  a  spoon,  or 
roll  with  the  hands  into  balls  the  size  of  a  nutmeg  and 
flatten  a  little  after  placing  on  the  buttered  pan. 

It  is  easy  to  see  how  a  recipe  for  plain  cookies  may 
be  merged  into  a  richer  one  by  increasing  the  quanti- 
ties of  butter,  sugar,  and  egg,  or  by  decreasing  the 
flour  and  liquid.  The  foundation,  of  most  of  the  old- 
time  recipes  for  cookies  closely  resemble  pound-cake. 
Baking  powder  is  not  made  to  do  the  work  of  eggs,  nor 
is  any  other  fat  allowed  in  place  of  sweet,  solid  butter; 


208  Home  Science  Cook  Book. 

these  were  the  only  secrets  of  their  good  flavor  and 
keeping  qualities. 

Some  butter  contains  so  much  sour  milk  or  cream 
that  in  cookies  that  are  to  be  kept  for  a  long  time  it  is 
desirable  to  add  a  bit  of  soda  to  counteract  this  acidity. 

Entire  wheat  flour,  or  half  oatmeal,  half  white  flour, 
may  be  used  in  place  of  all  white  flour  in  cookies  for 
children. 

Plain  Cookies. 

Rub  one-half  cup  of  butter  until  creamy,  gradually 
add  one  cup  of  sugar,  then  put  in  one  egg  and  beat 
together  thoroughly.  Next  add,  alternately,  one-half 
cup  of  milk  or  water  and  one  pint  of  flour  in  which 
two  teaspoons  of  baking  powder  have  been  sifted. 
Use  enough  more  flour  to  make  a  soft  dough,  from 
one  to  two  cupfuls,  according  to  the  nature  of  the 
flour. 

Cream  Cookies. 

Mix  together  one-half  cup  of  thick  sour  cream,  one 
egg,  one  cup  of  sugar,  one-half  teaspoon  of  salt,  one 
pint  of  flour  in  which  one-fourth  of  a  level  teaspoon  of 
soda  has  been  sifted,  and  enough  more  flour  to  make 
a  dough  that  can  be  rolled.  Flavor  with  one  table- 
spoon of  caraway  seeds. 

Cookies. 

Cream  one  cup  of  butter,  add  two  cups  of  sugar,  aiiil 
three  eggs,  one  at  a  time,  beating  each  in  thoroughly 
before  adding  the  next.  Then  add  a  bit  of  soda,  about 
one-eighth  of  a  level  teaspoon  dissolved  in  a  table- 
spoon of  cold  water,  and  next  gradually  work  in  about 
one  quart  or  four  cups  of  flour. 


Cakes.  209 

Or  use  less  flour  and  drop  from  a  tablespoon  on  a 
buttered  dripping  pan,  about  two  inches  apart,  and 
put  nuts  on  the  top  of  each.  They  may  run  together, 
but  can  be  cut  apart  before  they  are  cold. 

Or  grease  the  under  side  of  a  baking  sheet  and 
dredge  a  very  little  flour  on  it.  Spread  the  dough 
upon  the  pan  with  the  rolling-pin  or  a  knife,  till  less 
than  a  quarter  of  an  inch  in  thickness.  Bake  in  a  hot 
oven. 

Make  a  boiled  icing  and  spread  on  the  cake  while  it 
is  still  warm.  While  the  icing  is  still  soft,  scatter 
candied  caraway  seeds  thickly  upon  it.  When  cold,  cut 
the  cake  in  strips  an" inch  and  a  half  wide;  cutting 
these  strips  diagonally  will  form  diamonds. 

Wafers. 

Cream  one-fourth  cup  (two  ounces)  of  butter  gradu- 
ally, add  one-half  cup  of  powdered  sugar,  and  almost, 
drop  by  drop,  four  tablespoons  of  milk.  Next  mix  in 
a  scant  cup  of  bread  flour  and  a  few  drops  of  any 
flavoring  extract  preferred.  Spread  on  the  bottom  of 
an  inverted  dripping  pan  as  thin  as  possible.  The 
pan  should  be  buttered  unless  it  is  very  smooth. 

Mark  in  squares,  then  sprinkle  with  nuts,  and  bake 
in  a  moderate  oven.  In  five  minutes  they  should  be 
ready  to  roll,  and  this  must  be  done  at  the  oven  door 
before  they  have  a  chance  to  cool  a  particle.  Some- 
times they  are  rolled  over  the  handle  of  a  wooden 
spoon. 

Almond  paste  may  be  creamed  in  with  the  butter, 
or  flavor  with  cinnamon  or  vanilla. 

These  may  be  tinted  pink  or  green  with  color  pastes. 
They  may  be  kept  some  little  time  in  good  conditioii 


210  Home  Science  Cook  Book. 

by  putting  them  between  layers  of  paraffin  paper  in 
air-tight  cases. 

Orange  Wafers. 

Cream  one-fourth  cup  of  butter,  add  one-half  cup  of 
sugar,  the  yolks  of  two  eggs,  one  tablespoon  of  orange 
juice  in  which  the  grated  peel  has  been  soaked.  Mix 
with  one  scant  cup  of  flour  with  which  one  teaspoon  of 
baking  powder  has  been  sifted.  Chill,  roll  very  thin, 
and  put  a  bit  of  candied  orange  peel  on  each. 

Hermits. 

One  cup  each  of  butter  and  sugar,  two  eggs,  one- 
fourth  teaspoon  of  soda,  one  teaspoon  of  cinnamon, 
one-half  teaspoon  of  cloves,  a  little  nutmeg,  one-fourth 
teaspoon  of  salt,  and  enough  flour  to  make  it  stiff 
enough  to  drop.  Stir  in  one  cup  or  more  of  raisins, 
which  have  been  chopped  fine,  or  part  raisins  and  part 
nuts.  Mix  in  the  order  given,  and  drop  from  a  table- 
spoon into  a  well-buttered  shallow  pan,  or  add  more 
flour,  and  roll  and  cut. 

Peanut  Cookies. 

Cream  together  two  ounces  of  butter  and  one-half 
cup  of  sugar,  add  one  egg,  well  beaten,  two  table- 
spoons of  milk,  and  one-half  teaspoon  of  salt. 

Mix  one  teaspoon  of  baking  powder  with  one  cup  of 
flour,  stir  it  in,  and  add  one  cup  of  finely  chopped 
peanuts.  Drop  it  by  the  teaspoonful  on  buttered  tins 
an  inch  or  two  apart,  put  a  half  peanut  on  each,  and 
bake  in  a  quick  oven. 

Molasses  Cookies. 
Scald  one  cup  of  molasses,  take  from  the  stove  and 


Cakes.  211 

stir  in  one-half  cup  of  butter,  one-half  cup  of  sugar, 
one  tablespoon  of  ginger,  and  a  little  salt.  When 
cool,  add  one-fourth  cup  of  water  in  which  one-half 
teaspoon  of  soda  is  dissolved.  Mix  with  enough  flour 
to  make  a  soft  dough  —  about  one  quart.  Roll  till 
about  one-eighth  inch  thick,  cut  out,  and  bake  in  a 
moderate  oven. 

Soft  Molasses  Gingerbread. 

vSift  together  one  pint  of  flour,  one-half  teaspoon 
each  of  salt  and  soda,  and  one  teaspoon  of  ginger. 
Mix  with  one  scant  cup  of  molasses  and  two  table- 
spoons of  fat  softened  in  one-half  cup  of  hot  water. 
Spread  in  a  shallow  pan  or  bake  in  muffin  pans  for 
twenty  minutes  or  more  in  a  moderate  oven. 

Shredded  cocoanut  or  almonds  or  peanuts  may  be 
sprinkled  over  the  top  of  the  gingerbread  in  the  pans 
before  baking. 

Doughnuts. 

•Sift  one  quart  of  sifted  flour  with  one  teaspoon  of 
salt,  three  teaspoons  of  baking  powder,  one-half  tea- 
spoon of  mixed  spice,  and  one  cup  of  sugar.  Mix 
with  one  beaten  egg  and  one  cup  of  milk.  Or  use  one- 
half  teaspoon  of  soda  and  one  cup  of  sour  milk  in  place 
of  sweet  milk,  sifting  the  soda  with  the  other  dry 
materials. 

For  richer  doughnuts  add  another  egg  and  one  table- 
spoon of  thick  cream  or  melted  butter. 


212  Home  Science  Cook  Book. 


Cheese. 

Every  bit  of  dry  cheese  should  be  saved  and 
chopped  or  grated  to  add  to  cereals,  omelets,  souffle's, 
etc. ,  recipes  for  which  will  be  found  elsewhere. 

A  bottle  of  Parmesan  cheese  is  a  valuable  addition 
to  any  store  closet. 

Cheese  Crackers. 

Use  saltines  or  common  crackers  split.  Spread  with 
butter  and  brown  in  the  oven,  then  put  as  much 
grated  cheese  on  each  cracker  as  it  will  hold,  and 
again  put  in  the  oven  until  the  cheese  is  melted. 

Serve  with  salad  or  coffee. 

Cheese  Toast. 

Make  French  toast  in  the  usual  way,  dipping  bread 
in  egg  and  milk  and  browning  in  hot  fat.  Then  put 
in  a  pan,  cover  each  slice  with  cheese  seasoned  with 
salt  and  pepper,  and  toast  under  the  gas  flame  till  the 
cheese  is  melted  and  begins  to  crisp. 

Cheese  Sandwiches. 

Put  soft,  rich  cheese  through  a  potato  ricer,  or  chop 
it  fine;  for  each  cupful  use  one  egg  yolk  and  two 
tablespoons  of  milk.  Mix  thoroughly,  and  season  to 
suit  the  taste.  Spread  between  thin  slices  of  bread, 
pressing  them  well  together,  then  cut  in  strips.  Beat 
the  white  of  the  egg  with  one-half  cup  of  milk,  dip  the 
sandwiches  in  this,  drain  them,  and  saute*  in  butter. 

Cheese  Sticks. 
Sift  together  one  cup   of    flour,    one  teaspoon  of 


Cheese.  213 

baking  powder,  one-half  teaspoon  of  salt,  and  a  speck 
of  cayenne.  Rub  in  one  ounce  of  butter,  and  mix 
into  a  dough  with  one  egg  yolk  and  one-third  cup  of 
milk.  Last,  mix  in  two  ounces  of  cheese,  grated  or 
chopped  fine.  Divide  in  ten  or  twelve  portions,  and 
shape  in  sticks  a  foot  long.  Bake  brown. 

These  are  suitable  to  serve  with  soups  or  salads. 

Cheese  Puffs. 

Use  the  cream  puff  mixture,  adding  one-half  cup  of 
grated  cheese.  Bake  in  small  shapes,  or  fry  in  deep 
fat. 

Cheese  Cream  Toast. 

Make  one  cup  of  white  sauce  and  in  it  melt  one  cup 
or  more  of  grated  cheese.  Season  with  salt  and  pa- 
prika, and  pour  over  pieces  of  toasted  bread,  brown  or 

white. 

Cheese  Straws. 

Fold  any  scraps  of  pastry  dough  together  and  roll 
out  thin,  sprinkle  with  grated  cheese  and  salt  and 
pepper;  fold  and  roll  again.  Cut  in  half -inch  strips, 
and  bake  until  crisp  and  brown. 

Welsh  Rabbit.     (Chafing-Dish.) 

Have  ready  one  tablespoon  of  butter  creamed  with 
one  teaspoon  of  corn-starch,  one-fourth  teaspoon  of 
salt,  and  a  few  grains  of  cayenne,  also  one-half  pound 
of  cheese  grated  or  crumbled  fine,  one-half  teaspoon 
of  mushroom  ketchup,  and  some  wafers,  or  squares  of 
delicate  toast.  Heat  one-half  cup  of  cream  in  the 
blazer,  and  blend  with  it  the  butter  mixture.  When 
thick  set  it  over  the  hot  water,  add  the  cheese  and 
ketchup,  stir  till  melted,  then  pour  it  over  the  wafers. 


214  Home  Science  Cook 

Welsh  Rabbit. 

In  the  tipper  part  of  a  double  boiler  melt  one  ounce 
of  butter,  then  put  in  one-half  pound  of  rich  cheese 
cut  fine.  Beat  two  egg  yolks,  add  one-half  teaspoon 
of  salt,  one  saltspoon  of  paprika,  and  one-half  cnp  of 
milk.  As  the  cheese  melts  add  the  other  mixture 
gradually.  Stir  till  smooth  and  slightly  thickened, 
and  serve  at  once.  If  the  cheese  seems  dry  mix  a 
portion  of  the  milk  with  it  at  the  beginning. 

Cheese  Fondu. 

Mix  one  cup  each  of  milk,  bread-crumbs,  and 
chopped  or  grated  cheese  in  a  double  boiler.  When 
the  cheese  is  melted  add  one  beaten  egg,  and  season 
with  salt,  pepper,  and  mustard.  If  the  cheese  is  not 
rich  put  in  one  teaspoon  of  butter.  Serve  when  thick- 
ened. More  egg  or  less  cheese  can  be  used  if  pre- 
ferred. 

Rice  or  other  cooked  cereals  may  take  the  place  of 
the  bread. 

Another  way  to  prepare  this  dish  is  to  put  bread 
and  cheese  in  layers  in  a  buttered  pudding  dish,  mix 
the  egg  with  milk  and  seasoning,  pour  over,  then  bake 
until  firm. 

Cheese  Canapes. 

Allow  the  beaten  white  of  one  egg  to  each  cup  of 
finely  crumbled  or  grated  cheese,  a  speck  of  salt  and 
cayenne.  Remove  the  crust  from  inch-thick  slices  of 
bread,  hollow  out  center,  making  a  box,  fill  with  the 
cheese  mixture  heaped,  bake  about  ten  minutes  and 
serve  on  napkin. 


Cheese.  215 

Fresh  Cheese  Curds. 

Warm  one  quart  of  milk  and  stir  into  it  one  junket 
tablet  dissolved  in  a  little  water.  Stir  occasionally  to 
break  the  curd  and  separate  the  whey.  Put  a  piece 
of  cheese-cloth  over  a  strainer  and  drain  the  curd  in  it. 
Add  salt  to  the  curd  and  press  thoroughly. 

Those  who  do  not  like  sour  milk  cheese  often  like 
these  sweet  curds. 


216  Home  Science  Cook  Book. 

Nuts. 

Salted  Almonds. 

Shell  the  nuts  and  blanch  by  covering  for  a  moment 
with  boiling  water,  then  put  in  cold  water  and  rub  off 
the  skins.  To  a  pint  of  nuts  add  two  tablespoons  of 
olive  oil  or  melted  butter,  let  them  stand  for  an  hour 
or  two,  stirring  occasionally.  Then  sprinkle  with  two 
tablespoons  of  salt,  and  put  in  a  moderate  oven  and 
bake  till  all  are  a  delicate  brown,  fifteen  or  twenty 
minutes,  stirring  often. 

Or  the  nuts  may  be  fried  thus : 

In  a  saucepan  or  the  chafing-dish  put  three-fourths 
of  a  cup  of  oil,  and  when  this  is  hot  put  in  the  nuts,  a 
few  at  a  time.  Stir  until  they  become  a  delicate  brown, 
then  drain  on  paper.  The  nuts  are  cooked  more  evenly 
and  become  more  brittle  than  when  done  in  the  oven. 

Peanuts  and  pecans  may  be  prepared  in  this  way. 

Roasted  Chestnuts. 

Cut  a  slit  in  the  shell  of  each  chestnut,  put  them  in 
a  perforated  pan,  or  a  popcorn  popper,  over  an  open 
fire.  Shake  them  while  cooking.  They  are  done 
when  they  burst  and  will  peel  easily.  Serve  hot. 

Lyonnaise  Chestnuts. 

Parboil,  shell,  skin,  and  cut  in  slices  one  pound  of 
chestnuts.  Chop  a  small  onion  and  fry  in  two  ounces 
of  butter ;  when  yellow  put  in  the  chestnuts  seasoned 
with  salt  and  pepper ;  stir  till  heated  through  and  the 
butter  is  absorbed.  Sprinkle  with  chopped  parsley, 
and  serve  hot  with  meats. 


Beverages.  217 


Beverages. 

Cocoa  Shells  and  Nibs. 

The  shells  and  cracked  cocoa  may  be  used  together 
or  separately,  and  are  prepared  in  much  the  same  way. 
They  may  be  soaked  previously,  but  in  either  case 
require  long  cooking  with  six  or  eight  times  their  bulk 
of  water.  Then  strain  and  serve  with  milk  and  sugar. 

Cocoa. 

Mix  two  tablespoons  each  of  sugar  and  cocoa  with 
a  few  grains  of  salt  and  a  very  little  boiling  water,  add 
one  pint  of  boiling  water,  and  boil  for  two  minutes; 
then  combine  with  an  equal  quantity  of  boiling  hot  milk. 

Chocolate. 

Use  from  one  to  two  ounces  of  chocolate  for  one 
quart.  Melt  the  chocolate,  and  proceed  as  for  cocoa. 

Tea. 

There  are  many  grades  of  tea,  the  prices  differing 
much  more  than  with  different  grades  of  coffee;  but 
the  same  general  directions  for  making  tea  apply  to 
all. 

An  earthen  teapot  or  the  silver  tea  ball  in  the  cup 
are  the  best  utensils.  Fresh  boiling  water  is  essential. 
The  process  must  be  rapid;  flavor  is  lost  by  long 
steeping,  and  boiling  brings  out  undesirable  flavors 
and  injurious  substances. 

Left-over  tea,  if  drained  immediately  from  the 
leaves,  may  be  served  a  second  time  as  iced  tea. 

The  usual  proportion  is  one  teaspoon  of  tea  to  each 
cup  of  boiling  water. 


2i8  Home  Science  Cook  Book. 

Sometimes  the  tea  is  rinsed  off  with  boiling  water 
before  it  is  put  in  the  teapot. 

The  teapot  is  first  scalded,  the  tea  put  in,  the  boil- 
ing water  added,  the  pot  covered  with  a  ''cozy,"  or 
left  on  the  back  of  the  stove  for  five  minutes  or  less, 
until  the  leaves  have  absorbed  water  enough  to  settle 
to  the  bottom  of  the  pot. 

Russian  Tea. 

Make  tea  in  the  usual  way.  Put  two  cubes  of  sugar 
and  one  slice  of  lemon  into  cups.  Pour  on  the  tea  and 
serve.  Never  let  the  tea  leaves  remain  in  the  tea. 

If  desired  cold,  make  the  tea  stronger,  pour  it  from 
the  grounds  as  soon  as  steeped  into  glasses  half  full 
of  cracked  ice. 

Coffee. 

Good  coffee  cannot  be  made  from  an  inferior  grade 
of  the  coffee  berry,  or  from  any  which  has  been  ground 
and  exposed  to  the  air,  since  it  loses  aroma  rapidly. 

Few  housekeepers  now  have  coffee  roasted  or  even 
ground  at  home. 

When  only  one  or  two  members  of  a  family  drink 
coffee  it  should  be  bought  in  pound  or  half  pound  lots, 
and  be  put  at  once  into  jars  with  close  covers.  The 
finer  the  coffee  is  ground  the  greater  the  amount  of 
flavor  extracted,  but  powdered  coffee  requires  a  spe- 
cial filtering  attachment  to  the  coffee  pot. 

When  egg  is  used  to  settle  coffee  the  beverage  is  less 
strong  from  the  same  quantity,  but  there  is  an  added 
richness. 

An  earthen  or  agate  ware  coffee  pot  is  preferable  to 
a  tin  one,  and  any  pot  requires  great  care  to  keep  it 
perfectly  clean. 


Beverages.  219 

To  retain  all  possible  flavor  a  cork  or  soft  paper 
should  be  put  in  the  spout  of  the  coffee  pot  while  it  is 
on  the  stove. 

A  minute  quantity  of  salt,  one  saltspoon  or  less  to 
one  cup  of  dry  coffee,  brings  out  the  flavor  somewhat. 

Filtered  Coffee. 

Put  one-half  cup  of  fine  coffee  in  the  strainer  of  a 
French  coffee  pot  on  the  back  of  the  stove.  Gradually 
pour  in  one  quart  of  boiling  water,  half  a  cup  at  a 
time,  keeping  the  pot  covered  between  times.  The 
coffee  may  be  poured  through  a  second  time  if  desired. 
Less  water  may  be  used  when  hot  milk  is  to  be  served 
with  the  coffee.  Remove  the  strainer  before  taking 
the  pot  to  the  table. 

After  Dinner  Coffee. 

Filtered  coffee  is  preferred  for  this  purpose.  It  is 
made  doubly  strong,  using  one-fourth  cup  of  coffee  to 
each  cup  of  water. 

Coffee  without  Egg. 

Allow  one  heaping  tablespoon  of  coffee  for  each  cup. 
Scald  the  coffee  pot.  Pour  the  boiling  water  on  the 
coffee  and  boil  five  minutes.  Set  it  back  where  it  will 
keep  hot,  but  not  boil.  Add  a  little  cold  water ;  pour 
out  a  little  and  pour  back  again,  to  clear  the  spout. 

Or  the  coffee  and  cold  water  may  be  put  together  in 
the  pot  over  night  and  brought  to  the  boiling  point  in 
the  morning. 

Coffee  with  Egg. 

Mix  one  cup  of  ground  coffee  with  one  egg  slightly 
beaten,  add  one  cup  of  cold  water,  and  put  in  an  agate 


220  Home  Science  Cook  Book. 

coffee  pot  with  three  pints  of  boiling  water.  Boil  five 
minutes  or  less,  pour  off  some  to  clear  the  spout,  pour 
back,  and  add  one-half  cup  of  cold  water  to  finish 
clearing.  Let  it  stand  five  minutes  before  serving, 
then  strain  from  the  grounds  into  another  pot  for  the 
table. 

Coffee  for  Fairs  and  Sociables. 

On  account  of  the  difficulty  in  straining  a  large 
quantity,  the  ground  coffee  is  usually  placed  in  bags, 
not  more  than  a  pound  in  each,  and  put  into  the  boiler 
with  cold  water. 

Then  it  is  covered  closely,  heated  slowly,  and  al- 
lowed to  boil  about  ten  minutes.  It  should  then  be 
kept  hot,  but  not  boiling,  and  be  dipped  out  into  hot 
pitchers  as  desired.  By  allowing  one-half  ounce, 
or  one  rounded  tablespoon,  for  each  half-pint  cup  of 
water,  and  one  cup  for  each  person,  one  can  easily 
compute  the  amount  required  for  any  number  of  peo- 
ple. At  this  rate,  one  pound  of  coffee,  or  thirty-two 
half  ounces,  would  make  thirty-two  half-pint  cups,  or 
eight  quarts,  and  would  be  sufficient  for  about  thirty 
persons.  One  pound  of  ground  coffee  will  be  about 
one  quart  in  measure. 

This  proportion  makes  coffee  of  medium  strength, 
but  much  depends  upon  the  kind  of  coffee  used.  Usu- 
ally it  is  safer  to  make  it  quite  strong,  as  in  the  haste 
and  confusion  incident  to  such  gatherings  it  is  easier 
to  dilute  it  than  to  remedy  it  if  too  weak. 

Left-Over  Coffee. 

With  the  most  careful  calculation  often  there  is 
some  coffee  left  over,  not  enough  perhaps  for  another 


Beverages.  221 

serving  as  a  beverage,  but  there  are  many  ways  in 
which  it  may  be  utilized.  Do  not,  leave  it  in  the  pot 
with  the  grounds,  but  pour  it  off,  or  strain  it  carefully, 
and  if  to  be  used  again  hot  let  it  just  come  to  the  boil- 
ing point.  This  will  be  much  nicer  than  to  reheat  it 
with  the  grounds.  It  may  be  used  to  dilute  the  egg 
for  the  next  morning's  coffee,  or  as  a  flavoring  in  cus- 
tards and  creams  and  ices,  or  as  the  liquid  in  place  of 
or  with  milk  in  gingerbread,  cookies,  cakes,  etc.,  or 
when  there  is  sufficient  quantity  it  can  be  made  into 
jelly. 

Corn  Coffee. 

Choose  well-matured  ears  of  yellow  corn,  shell, 
wash,  and  steam  or  boil  for  two  hours  in  as  little 
water  as  possible,  drain  in  colander,  then  put  it  in 
large  dripping  pans,  and  dry  in  a  slow  oven,  stir- 
ring it  occasionally;  when  dry  put  it  away  in  a 
bag  until  it  is  desired  for  use,  then  put  one  or  two 
pounds  in  a  pan  and  brown  in  the  oven,  stirring  it 
every  two  minutes  until  it  is  the  color  of  browned 
coffee.  Do  not  burn  any,  as  one  or  two  grains  which 
are  burned  will  spoil  the  entire  lot.  After  it  is  cool 
put  away  in  tin  or  glass  vessels.  Grind  as  used.  Take 
a  heaping  tablespoon  of  the  ground  corn  for  each  cup 
of  cold  water  used.  Let  it  boil  for  a  minute,  set  where 
it  will  keep  hot,  and  steep  for  fifteen  minutes.  Serve 
with  good  rich  cream. 

Fruit  Punch. 

Make  a  sirup  of  one  quart  of  water  and  one  pound 
of  sugar,  and  mix  with  one  can  of  best  grated  pine- 
apple and  one  pint  of  fruit  juice  (oranges  and  lemons 
or  currants).  Add  water  and  ice  to  make  one  gallon, 


222  Home  Science  Cook  Book. 

and  more  sugar  if  required.  When  a  fine  quality  of 
pineapple  is  used  the  drink  need  not  be  strained. 

Bits  of  candied  cherries  and  banana  may  be  added. 

The  juice  and  pulp  of  almost  any  fruit  or  combina- 
tion of  fruits  may  be  the  basis  of  an  acceptable  cold 
drink  for  hot  weather. 

Fruits  like  the  banana  and  peach  should  be  com- 
bined with  lemons  or  other  fruits  having  acid  juices. 
When  fresh  fruits  are  not  abundant  bottled  grape 
juice,  canned  grated  pineapple,  currant  jelly,  stewed 
raisins,  the  water  in  which  dried  apricots  have  soaked, 
the  sirup  from  preserved  fruits,  the  acidulated  gelatins, 
etc.,  may  be  useful.  Cold  tea  is  also  helpful  in  extend- 
ing such  drinks.  A  few  cloves,  or  bits  of  cinnamon 
bark,  and  a  little  salt  are  sometimes  used  to  give  more 
flavor.  Where  there  is  a  lack  of  lemons  a  little  cream 
of  tartar  may  be  added,  but  nothing  can  take  the 
place  of  fresh  lemons.  A  very  little  gelatin  gives 
smoothness,  and  pink  gelatin  is  sometimes  helpful 
when  more  color  is  desirable. 

The  most  satisfactory  means  of  sweetening  such 
beverages  is  a  sirup  made  by  boiling  together  for  ten 
minutes  or  more  one  pound  of  sugar  and  one  quart  of 
water.  This  sirup  may  be  made  in  large  quantities 
and  kept  bottled  ready  for  use. 


A  Dinner  without  a  Maid.  223 

How  a  Course  Dinner  May  Be 
Served  without  a  Maid. 

To  give  a  course  dinner  without  extra  help  is  some- 
thing that  many  housekeepers  who  keep  no  servant 
hestitate  to  attempt.  This  detailed  description  is 
given  place  here  as  one  of  the  most  practical  helps 
that  can  be  given  to  the  average  housekeeper.  The 
dinner  described  was  given  by  a  lady,  assisted  only  by 
a  friend  who  shared  her  home. 

The  menu  decided  on  was : 

Consomme. 

Broiled  Steak  with  Fried  Bananas. 
Creamed  Spinach.  Mashed  Potato. 

Lettuce  and  Cucumber  Salad. 
Walnut  Caramel  Cake.        Macaroons. 

Fancy  Cakes. 

Coffee  Mousse.  Cheese. 

Wafers  and  Coffee. 

The  cake  was  bought  at  a  Woman's  Exchange,  the 
soup  was  the  best  quality  of  canned  consomme,  and 
the  mousse  was  ordered  from  a  well-known  caterer,  as 
were  also  the  delicate  Vienna  rolls.  The  spinach  was 
boiled,  rinsed,  and  drained  early  in  the  day,  that  there 
might  be  no  lingering  odor  of  it  in  the  apartment. 
The  lettuce  was  washed,  drained,  and  wrapped  in  a 
wet  napkin  and  laid  on  ice,  with  the  cucumber  and 
the  cream  for  the  salad,  that  they  might  be  thoroughly 
chilled.  The  cans  of  consomme  were  opened,  turned 
out  into  a  large  pan,  ready  for  heating  to  the  boiling 
point  at  the  last  moment,  thus  having  a  chance  to  be- 


224  Home  Science  Cook  Book. 

come  well  aerated  before  serving.  This  left  only  the 
cooking  of  the  potatoes,  steak,  and  bananas,  and  the 
heating  of  the  spinach  and  consomme*  to  be  done  on 
the  gas  range  during  the  half  hour  before  dinner  was 
served. 

Early  in  the  day,  after  the  house  was  put  in  order, 
the  table  was  made  ready,  and  then  the  room  was 
closed  until  night. 

No  natural  flowers  were  used,  as  those  on  the  em- 
broidered centerpiece  were  fine  imitations,  but  on  the 
reflector  in  the  center  stood  a  small  dish  of  ferns,  low 
and  broad.  At  intervals  about  the  center  were  cut  glass 
and  fancy  china  dishes  of  pimolas,  salted  almonds,  and 
pecans,  and  pink  and  green  confections,  with  little 
fancy  Venetian  salt  dishes  conveniently  near  the 
plates.  A  china  tray  was  laid  at  one  end  and  filled 
with  rolls.  Seven  covers  were  laid,  consisting  of  din- 
ner plate,  a  bread  and  butter  plate,  with  butter 
spreader  near  the  left  upper  corner,  and  a  tumbler  at 
the  upper  right.  Next  to  the  plate  on  the  right  lay 
a  knife  with  the  sharp  edge  turned  toward  the  plate, 
and  a  soup  spoon  (not  a  tablespoon)  with  the  bowl  up, 
and  on  the  left  were  two  forks  with  tines  up. 

Beyond  the  forks  lay  the  napkin,  and  above  the 
plate  the  spoon  for  the  ice-cream.  In  front  of  the 
hostess's  plate  was  the  ladle  for  the  soup.  On  a 
small  serving  table  near  the  door,  the  plates  for  the 
ice-cream  and  the  salad  were  arranged  at  one  end, 
leaving  room  near  the  front  for  the  water  pitcher, 
the  bowl  for  salad  dressing,  and  the  hot  plates.  On 
the  shelf  were  laid  the  plates  for  the  cheese  course, 
holding  a  finger-bowl  half  filled  with  warm  water  and 
resting  on  a  netted  and  embroidered  doily,  and  a  small 


A  Dinner  without  a  Maid.  225 

tea  knife  for  the  cheese.  A  covered  cheese  dish  stood 
near  by  with  cheese  knife,  then  the  ice-cream  cleaver, 
salad  fork  and  spoon,  serving  spoons  for  the  vegeta- 
bles, with  small  carving  knife  and  fork,  arranged  in 
the  order  in  which  they  would  be  needed.  On  a  stand 
near  the  hostess's  chair  were  the  cups  and  spoons, 
sugar  and  cream,  with  tongs,  ladle,  etc.,  for  the  after- 
dinner  coffee.  The  silver  coffee  pot  and  tureen,  the 
platters  for  steak,  ice-cream,  and  salad,  the  vegetable 
dishes  and  soup  plates  were  laid  out  in  order  on  the 
kitchen  table  ready  for  heating  as  needed. 

A  half-pound  print  of  butter  was  divided  into  inch 
cubes  and  laid  in  the  ice  chest,  for  to  some  tastes  the 
working  over  of  the  butter  into  fancy  shapes,  balls, 
etc. ,  destroys  much  of  its  flavor,  besides  taking  a  deal 
of  time.  Nearly  a  pint  of  thick  cream  was  whipped 
stiff;  four  tablespoons  of  lemon  juice  and  four  of 
grated  horseradish,  a  teaspoon  of  salt,  and  several 
shakes  of  paprika  were  stirred  in,  and  the  mixture 
placed  in  the  refrigerator,  and  then  the  salad  dressing 
was  ready.  Just  before  the  guests  arrived  the  cake 
was  arranged  —  the  fancy  cakes  in  a  shallow  fancy 
dish  and  the  loaf  cake  on  a  cake  plate  with  a  knife  for 
serving  near  by ;  the  rolls  were  put  on  the  table,  one 
on  each  small  plate,  and  the  tray  filled.  The  ice  was 
broken  and  the  glasses  half  filled  with  it,  and  the  re- 
mainder put  in  a  large  pitcher,  filled  with  water.  The 
potatoes  were  pared  and  put  on  to  boil,  the  soup  pan 
drawn  forward  where  it  would  boil  quickly,  the  spin- 
ach put  into  a  pan  with  butter  and  other  seasoning 
and  set  back  where  it  would  only  warm,  two  large 
spiders  made  ready  for  the  bananas,  and  the  tureen 
and  soup  plates  filled  with  hot  water.  The  guests 


226  Home  Science  Cook  Book. 

came  just  on  time.  After  wraps  were  removed  and 
greetings  exchanged,  and  they  were  all  in  the  parlor, 
the  hostess  begged  to  be  excused,  leaving  her  friend  to 
entertain  the  others,  and  in  less  time  than  it  takes  to 
tell  it,  the  butter  was  on  the  plates,  the  glasses  filled, 
the  tureen  emptied  and  wiped,  and  the  soup  plates 
wiped  and  on  the  table.  During  a  flying  trip  to  the 
kitchen  while  the  guests  were  removing  their  wraps 
the  broiling  oven  had  been  heated  and  the  bananas  put 
into  the  hot  butter  in  the  spider.  They  were  now 
ready  to  be  turned  over,  and  then  the  flame  was  re- 
duced ;  and  also  under  the  potatoes  and  spinach.  The 
steak  was  put  into  the  broiling  oven  at  the  last  mo- 
ment, and  the  flame  properly  adjusted.  The  steak, 
by  the  way,  was  two  inches  thick,  but  could  be  per- 
fectly broiled  under  the  gas  flame. 

Dinner  was  announced,  partners  arranged,  and 
when  all  were  seated  and  the  cover  lifted,  the  soup 
was  piping  hot  and  served  directly  to  those  nearest  the 
hostess  on  either  side,  and  they  in  turn  passed  to  those 
beyond  them.  When  this  course  was  finished,  the 
hostess,  having  started  a  conversation  which  she 
knew  would  engage  the  attention  of  the  guests,  quietly 
rose,  and  as  she  left  the  table  took  the  tureen  to  the 
kitchen.  A  moment  later  her  friend  at  the  opposite 
end  of  the  table  rose  and  removed  her  plate  and  that 
of  the  guest  nearest  her,  taking  two  at  a  time  to  the 
kitchen,  and  in  like  manner  removed  the  others,  taking 
the  under  plate  with  the  soup  plate.  This  was  pur- 
posely done  in  a  quiet,  leisurely  manner,  engaging  in 
the  conversation  meanwhile.  The  steak  was  turned 
the  instant  the  hostess  entered  the  kitchen,  the  water 
drained  from  the  potatoes,  cream,  butter,  salt,  and 


A  Dinner  without  a  Maid.  227 

pepper  added,  the  pan  returned  to  the  fire ;  then  the 
spinach  was  drawn  forward  for  a  final  heating1,  tasted 
and  seasoned,  the  platter  wiped  from  its  hot  bath  and 
quickly  filled  with  the  steak,  which  was  spread  with 
butter  and  salt,  and  garnished  and  partly  covered  with 
the  bananas,  which  were  also  slightly  salted.  A  few 
sprigs  of  parsley  were  laid  on  the  ends,  and  that  dish 
was  ready.  A  few  quick  strokes  with  a  masher  and 
the  potatoes  were  turned  steaming  hot,  white  and 
creamy,  into  their  hot  dish,  and  the  spinach  into  a 
similar  receptacle.  By  this  time  all  the  soup  plates 
had  been  brought  out ;  and  while  the  friend  was  taking 
in  these  hot  dishes  for  this  course,  the  soup  spoons 
were  quickly  removed  to  a  pitcher  of  hot  water  which 
was  ready  for  them  on  the  sink  shelf,  and  the  soup 
plates  piled  in  order,  and  the  dinner  plates  dipped  for 
a  moment  into  a  pan  of  hot  water.  Fresh  water  was 
put  on  to  boil  for  the  coffee,  and  then  the  hostess  took 
the  dinner  plates,  went  to  the  table,  and  proceeded  to 
serve  this  course,  which  was  hot  and  fresh  and  much 
better  than  if  it  had  all  been  prepared  beforehand  and 
kept  hot  during  the  soup  course. 

In  the  same  manner  this  course,  when  finished,  was 
removed,  and  by  this  time  everything  was  so  informal 
that  one  of  the  gentlemen  insisted  upon  replenishing 
the  ice  water,  and  otherwise  assisting  the  young  lady, 
thereby  giving  the  hostess  ample  time  to  arrange  the 
lettuce  around  the  edge  of  the  platter,  cut  the  cucum- 
ber, which  had  been  pared  and  quartered  previously, 
into  thin  slices,  dress  it  with  salt,  paprika,  oil,  and 
lemon,  and  turn  it  into  the  center,  cover  it  with  the 
whipped  cream,  putting  the  remainder  into  a  fancy 
bowl.  Then  the  boiling  water  was  turned  into  the 


228  Home  Science  Cook  Book. 

filter  coffee  pot  and  left  on  the  edge  of  the  range, 
the  silver  was  removed  from  the  plates  into  pitchers 
or  pans  of  hot  water,  according  to  its  size,  the  scraps 
on  the  plates  were  scraped  off  into  the  proper  recepta- 
cle, the  dishes  piled  in  order,  and  by  the  time  the 
friend  was  ready  to  take  in  the  salad,  the  hostess  with 
clean  hands  was  ready  to  follow  and  serve  it. 

After  this  course  there  was  more  for  the  friend  to 
do,  for  butter  plates  and  bread  tray  were  removed,  and 
the  cake  laid  on,  and  this  gave  time  for  the  dishing  of 
the  mousse,  the  second  filtering  of  the  coffee,  and  the 
same  disposal  of  the  soiled  dishes.  When  cakes  and 
cream  had  been  disposed  of,  these  dishes  were  re- 
moved, while  the  final  heating  of  the  coffee  and  turn- 
ing it  into  the  hot  pot  for  serving  were  being  done  in 
the  kitchen.  The  plates  with  finger-bowls  were  laid 
on  the  table,  the  guests  removing  the  bowl  with  the 
doily  and  placing  them  at  the  left;  then,  while  the 
hostess  was  filling  the  cups  which  had  been  removed 
from  the  little  table  and  placed  in  front  of  her,  the 
friend  passed  the  cheese  and  wafers;  Roquefort  and 
English  Cheddar  were  served.  Pimolas  had  nearly 
disappeared  during  the  first  courses,  but  almonds  and 
confections  were  nibbled  and  coffee  sipped,  and  after 
nearly  two  hours  of  fun  and  feasting,  the  company 
adjourned  to  the  parlor.  While  they  were  getting 
settled  into  cozy  corners  and  studying  pictures,  the 
hostess  slipped  back  to  the  table,  took  care  of  the  food, 
put  the  silver  together,  and  closed  the  dining  room 
and  kitchen.  After  the  last  guest  said  good  night,  the 
two  pairs  of  hands  made  quick  work  with  the  silver 
and  the  orderly  piles  of  dishes,  leaving  the  glasses 
until  morning. 


I     Menus  for  Every  Day  Life. 


229 


Menus  for  January.  23 1 


IRew  Beat's  Dinner. 

CELERY  BLUE  POINTS  OLIVES 

BREAD  STICKS  CONSOMME  SALTED  ALMONDS 

FRIED  SCALLOPS,  SAUCE  TARTARS 
POTATO  PUFF  ROAST  DUCK  PLUM  JELLY 

CHESTNUT  SALAD 

STEAMED  PLUM  PUDDING,  FRUIT  SAUCE 
FRUIT  NUTS  COFFEE 

SUNDAY.  ffireafcfast. 

WHEATENA  ORANGES  MILK 

BROILED  HAM  BAKED  POTATOES 

GRIDDLE  CAKES  COFFEE 

Huncbeon  or  Supper. 

PEANUT  SANDWICHES 
COOKIES  CANNED  PEARS  COCOA 

Dinner. 

TOMATO  SOUP 

ROAST  BEEF  YORKSHIRE  PUDDING 

CRANBERRY  SAUCF  ONIONS  POTATOES 

WAFERS  LETTUCE  SALAD  CHEESE 

APPLES  MINCE  PIE  COFFEE  WALNUTS 

MONDAY.  ffireafcfast. 

BANANAS  BAKED  OR  SAUTED 

SCRAMBLED  EGGS  WITH  BACON  TOAST  LYONNAISE  POTATOES 

COFFEE 

Xuncbeon  or  Supper, 

BAKED  POTATOES  SALMI  OF  DUCK  COLD  SLAW 

BREAD  TEA  ORANGES 

Dinner. 

POTATO  AND  CELERY  SOUP 
ROAST  BEEF  (second  roasting  or  served  cold) 

BAKED  SWEET  POTATOES  STEAMED  SQUASH 

APRICOT  SHORT  CAKE 


232  Menus  for  January. 

TUESDAY.  ^reafcfast. 

BARLEY  CRYSTALS  CREAM 

PICKED  UP  CODFISH  BAKED  POTATOES 

WHOLE  WHEAT  MUFFINS  BAKED  APPLES  COFFEE 

Xuncbeon  or  Supper. 

BAKED  BEEF  STEW  (ROAST  BEEF  WITH  TOMATO) 
BREAD  STEWED  PRUNES  WAFERS 

Dinner. 

SPLIT  PEA  SOUP 

BAKED  FISH  MASHED  POTATOES 

STEWED  TOMATOES  CABBAGE  SALAD 

WHOLE  WHEAT  PUDDING  CREAMY  SAUCE  GRAPES 

WEDNESDAY.  ffireafcfast. 

BOILED  RICE  AND  V.F.  "1 

SAUSAGE  FRIED  APPLES  POTATO  CAKES 

RYE  MUFFINS  COFFEE 

Xuncbeon  or  Suppei, 

BAKED  MACARONI  WITH  CHEESE 
ROLLS  STEWED  FIGS  SPONGE  DROPS 

COCOA 

Dinner. 

STEAMED  FOWL  WITH  DUMPLINGS 

CREAMED  CELERY  POTATO  MARBLES  BANANA  SALAD 

WAFERS  NUTS  COFFEE 

THURSDAY.  JBreafcfast. 

LIVER  AND  BACON  BROWNED  POTATOES 

RICE  GEMS  ORANGES  COFFEE 

Xuncbeon  or  Supper. 

MINCED  CHICKEN  ON  TOAST 
CHEESE  APPLE  PIE 

Dinner. 

MOCKED  TURTLE  SOUP  (CANNED) 

CREAMED  OYSTERS  (CHAFING-DISH)  WAFERS 

THIN  BREAD  AND  BUTTER  POTATO  SALAD 

COFFEE  CREAM  LADY  FINGERS 

ORANGES  NUTS  RAISINS 


Menus  for  January.  233 

FRIDAY.  JBreaftfaet. 

WHEATLET  CREAM  BAKED  APPLES 

SALT  FISH  BALLS 
CORN  CAKE  COFFEE 

Xuncbeon  or  Supper. 

BISQUE  OF  OYSTERS 

COFFEE  ROLLS  BANANA  FRITTERS 

BAKED  INDIAN  PUDDING  COCOA 

Dinner. 

STEAMED  HALIBUT,  SHRIMP  SAUCE 

POTATO  CROQUETTES  SPINACH 

APPLE,  CELERY,  AND  NUT  SALAD 

PEACH  TAPIOCA  PUDDING 

SATURDAY.  Breakfast. 

BROILED  HAM  LYONNA1SE  POTATOES 

RYE  MUFFINS  STEWED  RAISINS  COFFEE 

Xuncbeon  or  Supper. 

ROAST  PORK  (WARMED  OVER) 
TOASTED  MUFFINS  BAKED  APPLES 

Dinner. 

BROILED  STEAK 
POTATO  PUFF  STEWED  CELERY 

CABBAGE  SALAD 
APPLE  TAPIOCA  PUDDING 

©ne  Dag's  /Reals  for  a  CbfU>. 
JiSreaftfast. 

MILK  TOAST  APPLE  JELLY 

GINGER  COOKIES 

Dinner. 

CREAM  OF  CHICKEN  SOUP 
MACARONI  WITH  TOMATO  SAUCE  APPLE  TAPIOCA  PUDDING 

Supper. 

DRY  TOAST 
STEWED  FIGS  COCOA 


234  Menus  for  February. 

MONDAY.  35reafcfa6t. 

ORANGES  FISH  BALLS  BROWN  BREAD  TOAST 

COFFEE  DOUGHNUTS 

OLuncbeon  or  Supper. 

BAKED  BEANS  CABBAGE  SALAD  QUICK  BISCUIT 

APPLE  SAUCE 


Dinner. 

CREAM  OF  ONIONS 
ROAST  DUCK,  POTATO  STUFFING 

STEWED  CELERY  OLIVES 


BROWNED  SWEET  POTATOES 
PLUM  JELLY 


TUESDAY. 


FRIED  LIVER  AND  BACON 


APPLE  PIE 

JSreaftfast. 

CEREAL  WITH  CREAM 

BAKED  POTATOES 

COFFEE 


Xuncbeon  or  Supper. 

CURRIED  EGGS 
TOASTED  BISCUIT  GINGERBREAD 

Dinner. 

TOMATO  SOUP 
POTATO  BALLS  BAKED  FISH 

WAFERS  LETTUCE  AND  ONION  SALAD 

COFFEE 

WEDNESDAY.  JSreafcfast. 

APPLE  FARINA  COFFEE 

BAKED  POTATOES  SAUSAGE 


RYE  MUFFINS 


PRUNES 


CABBAGE  AU  GRATIN 
CHEESE 


COFFEE  ROLLS 


Xuncbeon  or  Supper. 

POP-OVERS  SARDINES  BAKED  APPLES 

COCOA  HERMITS 

Dinner. 

FRICASSEE  OF  CHICKEN 

MASHED  POTATOES  CANNED  CORN  CRANBERRY  SAUCE 

COTTAGE  PUDDING,  LEMON  SAUCE 


Menus  for  February. 


235 


THURSDAY.  JSreafcfast. 

COFFEE 

POTATO  CAKES  BROILED  STEAK 

GRAHAM  MUFFINS  STEWED  RAISINS 


OLuncbeon  or  Supper. 

CREAM  TOAST  DRIED  BEEF 


PRESERVED  STRAWBERRIES 


SPONGE  CAKE 


SCALLOPED  OYSTERS 


FRIDAY. 


2>tnner. 

CORN  SOUP 

ROLLS 
APPLE  MERINGUE 

ffireafcfast. 

ORANGES 


CHICKEN  SALAD 


CRACKED  WHEAT 

DRY  TOAST 

BUCKWHEAT  CAKES 

Xuncbeon  or  Supper. 

CHICKEN  TIMBALES 
SLICED  ORANGES 


OMELET 


COFFEE 


QUICK  BISCUIT 


BOILED  POTATOES 


SATURDAY. 


FRIED  MUSH 


Dinner. 

STEWED  FISH 
TOMATO  JELLY  SALAD 
BAKED  INDIAN  PUDDING 

JBreafcfast. 

COFFEE 

STEAK  HASH 

STEWED  PRUNES 


COOKIES 


BOILED  ONIONS 


BACON 


luncbeon  or  Supper. 

CORN  FRITTERS 
STEAMED  RICE  WITH  CHEESE 


BAKED  APPLES 


SCALLOPED  FISH 


Dinner. 

SCOTCH  BROTH 
MINCE  PIE 


SALAD  OP  MIXED  VEGETABLES 


236 

SUNDAY. 

BAKED  BEANS 


Menus  for  February. 


JSreafcfast. 

COFFEE 
FRUIT 


BROWN  BREAD 


Xuncbeon  or  Supper. 

POTATO  SALAD 
BREAD  AND  BUTTER  TEA 


HERMITS 


TURNIPS 


CHEESE 


SMnner. 

CREAM  OF  PEAS 

ROAST  LEG  OF  MUTTON 

CURRANT  JELLY 

LETTUCE  SALAD 

BANANAS  IN  JELLY 

NUTS  COFFEE  RAISINS 


BROWNED  POTATOES 


WAFERS 


TDalentfne  Xuncbeon. 

MOCK  BISQUE  SOUP  (LOVE  APPLES) 
FISH  A  LA  CREME  P1MOLAS 

RLLET  OF  BEEF  BEARNAISE  SAUCE 

BRUSSELS  SPROUTS  GREEN  GRAPE  JELLY 

ORANGE  SHERBET 
LETTUCE  CHEESE  WAFERS 

PRUNE  WHIP  LADY-FINGERS 

SALTED  ALMONDS  BLACK  COFFEE  BONBONS 


Supper  for  TKHasbington's 

ESCALLOPED  OYSTERS 
RAISED  BISCUIT 

RED  CABBAGE  SALAD 
WASHINGTON  PIE  CHERRY  ICE 


CORN  BREAD 


Menus  for  March.  237 

MONDAY.  3Breafcfa0t. 

BARLEY  CRYSTALS  MILK 

WARMED-OVER  FISH  HOE  CAKES 

BUTTERED  EGGS  COFFEE 

Xuncbeon  or  Supper. 

CANNED  MULLIGATAWNY  SOUP 
BREAD  STICKS  HOT  CRANBERRY  SAUCE  AND  DUMPLINGS 

Dinner. 

POTATO  SOUP         CROUTONS 
FRICASSEE  OF  OYSTERS  ON  SHORT  CAKES 

BANANA  SALAD        MAYONNAISE 
CUSTARD  SOUFFLE  CREAMY  SAUCE 

TUESDAY.  Breafcfast. 

SHREDDED  WHEAT  BISCUIT 

STEAMED  DATES 
BAKED  POTATOES  COFFEE  CREAMED  CODFISH 

Xuncbeon  or  Supper. 

TOAST  SALMON  SALAD  COCOA  SHELLS 

ORANGES  COOKIES 

Dinner. 

SPLIT  PEA  SOUP 
SQUASH  ROAST  PORK  MASHED  POTATOES 

CELERY  SALAD 
DUTCH  APPLE  CAKE 

WEDNESDAY.  ifiSreafcfast. 

CORN  MEAL  MUSH 

BAKED  APPLES  STUFFED  WITH  SAUSAGE 
RYE  MUFFINS  COFFEE  FRIED  POTATOES 

Xuncbeon  or  Supper. 

FRIED  OYSTERS  ROLLS  PICKLES 

COFFEE  SPICE  CAKES 

Dinner. 

BROILED  HADDOCK       OLIVES 

POTATO  PUFF  NUT  AND  WATERCRESS  SALAD  LIMA  BEANS 

SPONGE  CAKE  PEACHES  (Canned) 


238 


Menus  for  March. 


THURSDAY. 


JBreaftfast. 

FRIED  CORN-MUSH  MAPLE  SYRUP 

BAKED  POTATOES  CREAMED  SALMON 

ORANGES  DRY  TOAST  COFFEE 

Xuncbeon  or  Supper. 

EGGS  POACHED  IN  TOMATOES 

TEA  GINGERBREAD 


TOAST 


BROWNED  POTATOES 


FRIDAY. 


Dinner, 

ROAST  BEEF 

SPINACH 
CANNED  PEACHES  COFFEE  ROLLS 

^Breakfast. 

PARCHED  FARINOSE  CREAM 

STEWED  SEEDLESS  RAISINS 


YORKSHIRE  PUDDING 


PARSLEY  OMELET 


CORN  CAKE 


BUNS 


Xuncbeon  or  Supper. 

CREAM  OF  LOBSTER  CROUTONS 

APPLE  AND  NUT  SALAD 


COFFEE 


COCOA 


MASHED  POTATO 


SATURDAY. 

OATMEAL 


SMnner. 

BAKED  FISH,  STUFFED         HOLLANDAISE  SAUCE 

BUTTERED  PARSNIPS 


BREAD 


CHEESE 


BAKED  RICE  PUDDING 

^reafcfast. 

CREAM 

SCALLOPED  FISH  RICE  MUFFINS 

ORANGES 

Xuncbeon  or  Supper. 

EGGS  IN  BASKETS 
BANANAS  IN  POP-OVER  CRUSTS 

Dinner. 

CLAM  CHOWDER 
COLD  ROAST  BEEF  MASHED  POTATO 

LETTUCE  SALAD 
CABINET  PUDDING 


COFFEE 


CHOCOLATE 


WAFERS 


Menus  for  March. 
SUNDAY.  JBreafcfast. 

GRAPE  FRUIT 

FISH  BALLS  WITH  EGG  GARNISH 
HOT  BROWN  BREAD 


239 


COFFEE 


ILuncbeon  or  Supper.  • 

LETTUCE  SANDWICHES,  WITH  MAYONNAISE 

CANNED  STRAWBERRIES 

ANGEL  CAKE 


Dinner. 

BOUILLON 

FILLETS  OF  FISH          OYSTER  SAUCE 
POTATO  CROQUETTES  STRING  BEANS 

MACEDO1NE  SALAD 
COFFEE  ICE  CREAM  SWEET  WAFERS 


WAFERS 


Xate  Supper  on  Gbaftn0*&tsb. 

CREAMED  OYSTERS  or  WELSH  RABBIT 

ROLLS 
CANNED  PEACHES 


SPONGE  CAKE 


ROLLS 


lenten  Xuncbeon. 

HORS  D'OEUVRES  IN  LEMON  CUPS 

BA&D  FILLETS  OF  HALIBUT  CUCUMBERS 

TIMBALES  OF  SPINACH,  HOLLANDAISE  SAUCE 

ORANGE  FRAPPE 

LOBSTER  SALAD  MAYONNAISE 

CHERRY  CHARLOTTE 
ANGEL  AND  SUNSHINE  CAKE  COFFEE 


240 

MONDAY. 


Menus  for  April. 
38reahfa0t. 

SHREDDED  WHEAT  TOAST 


BACON  BAKED  EGGS 

COFFEE  STEAMED  DATES 

Xuncbeon  or  Supper. 

BAKED  POTATOES  LYONNAISE  TRIPE  SWEET  PICKLE  PEARS 

BREAD  PUDDING  or  CAKE 

2>fnner. 

JULIENNE  SOUP 

MASHED  POTATO  BEEFSTEAK  PARSNIPS 

SNOW  PUDDING 

WAFERS 


TUESDAY. 


BARLEY  CRYSTALS 


BROWN  BREAD  TOAST 


MASHED  POTATOES 


WEDNESDAY. 


QUAKER  OATS 


ROLLS 


POTATO  CROQUETTES 


JBreafcfast. 

BANANAS 
GRAHAM  MUFFINS 
BEEFSTEAK  HASH 

Xuncbeon  or  Supper. 

BAKED  BEAN  SOUP 
GINGER  SNAPS 

Dinner. 

CREAM  OF  PARSNIPS 

ROAST  VEAL 

WATERCRESS  AND  RADISH  SALAD 
CABINET  PUDDING 

JBreaftfast. 

ORANGES 

SALT  FISH  HASH 

DOUGHNUTS  COFFEE 

Xuncbeon  or  Supper. 

EGG  SALAD 
STEWED  DRIED  APRICOTS 

2>inner. 

LENTIL  SOUP 

BROILED  SHAD 

STEAMED  FIG  PUDDING 


COFFEE 


STEWED  SEEDLESS  RAISINS 


CANNED  PEAS 


HOE  CAKE 


COCOA 


BOILED  ONIONS 


Menus  for  April.  241 

THURSDAY.  JBreafctast 

CEREAL  COFFEE 

BACON  BROWN  BREAD 

EGGS  EN  COQUILLE 

Xuncbeon  or  Supper. 

MACARONI  BAKED  WITH  OYSTERS 
CANNED  BLUEBERRY  PIE  COCOA 

Dinner. 

BEEF  STEW  WITH  DUMPLINGS 

DANDELION  GREENS 
WAFERS  LEMON  PUDDING 


FRIDAY. 

FRIED  WHEATLET          MAPLE  SYRUP 

BROILED  OYSTERS  FRIED  BANANAS 

COFFEE       TOAST 

Xuncbeon  or  Supper. 

CURRY  OF  MEAT          MUSH  BALLS 
WARM  GINGERBREAD  COCOA 

Dinner. 

OYSTER  BISQUE 

RED  CABBAGE  STUFFED  BAKED  SHAD  POTATOES 

CREAMY  RICE  PUDDING 

SATURDAY.  JBreafcfast. 

COFFEE  ORANGES 

WHOLE  WHEAT  SHORT  CAKES 
BROILED  SHAD  ROE  BROWNED  POTATOES 

Xuncbeon  or  Supper. 

SCALLOPED  SHAD  CABBAGE  SALAD 

ROLLS  COOKIES  COCOA 

Dinner. 

RICE  TIMBALES  BOILED  CHICKEN  SPINACH 

LETTUCE  SALAD  WAFERS 

COTTAGE  PUDDING,  FRUIT  SAUCE 

NUTS  RAISINS 


Menus  for  April. 


ffireafctaat. 


BAKED  BEANS  CHOW  CHOW 

HOT  BROWN  BREAD  COFFEE 

GRAPE  FRUIT 


Xuncbeon  or  Supper. 

CHEESE  AND  NUT  SANDWICHES 
GINGER  SNAPS  STEWED  SEEDLESS  RAISINS 


SMnner. 

OYSTER  SOUP 

CREAMED  CHICKEN  WITH  RICE  CANNED  PEAS 

SPINACH  SALAD  WITH  EGG  GARNISH 

BROWN  BREAD 

PRUNE  PUDDING,  WHIPPED  CREAM 
COFFEE  WAFERS  CHEESE 


faster  Xuncbeon. 

GRAPE  FRUIT 

tOBSTER  EN  COQUILLE 

CREAMED  ASPARAGUS  IN  CRUSTS 

BROILED  SHAD  WITH  POTATO  MATCHES 

EDAM  CHEESE  LETTUCE  SALAD  WAFERS 

LEMON  GINGER  SHERBET 
WHITE  CAKE  COFFEE  ALMONDS 


Menus  for  May. 


243 


MONDAY. 


COFFEE 


WAFERS 


JBreafcfast. 

BROWN  BREAD,  STEAMED  WITH  HOT  CREAM 
SCRAMBLED  EGGS 
PRUNES 

Xuncbeon  or  Supper. 

RICE  SURPRISE 

COCOA  GINGERBREAD 

H>inner. 

VEAL  POT  PIE,  WITH  DUMPLINGS 

BANANA  AND  NUT  SALAD 

BAKED  CUSTARD 


TUESDAY. 


STEWED  APRICOTS 


BAKED  POTATOES 


JBreafcfast 

OATMEAL 

MUTTON  CHOPS 

QUICK  BISCUIT 

Xuncbeon  or  Supper. 

VEAL  ON  TOAST 
MARBLE  CAKE  COCOA 

2>inner. 

PARSNIP  PUREE 

DANDELION  GREENS  ROAST  BEEF  POTATOES 

BANANAS  AND  SLICED  ORANGES 

JBreafcfast. 

ORANGES 

FRIED  CEREAL  BOILED  EGGS  BACON 

TOAST 

Xuncbeon  or  Supper. 


WEDNESDAY. 


COFFEE 


FRENCH  TOAST  WITH  APRICOT  SAUCE 

COTTAGE  CHEESE 

SAND  TARTS 

Dinner. 

ONION  SOUP 

ROAST  BEEF  (Second  Heating) 

MASHED  POTATOES  BROWNED  PARSNIPS 

SAGO  PUDDING 


244  Menus  for  May. 


THURSDAY.  Ereafcfast. 

COFFEE  ORANGES  FARINA 

ASPARAGUS  ON  TOAST 

OMELET 

Xuncbeon  or  Supper. 

BEEF  STEW  FROM  ROAST 
BUNS  STEWED  PRUNES 

Dinner. 

BOUILLON 

CREAMED  LOBSTER 

ROLLS  OLIVES  RADISHES 

LETTUCE  SALAD 
COFFEE  JELLY  WITH  CREAM 

FRIDAY.  Sreafcfast. 

COFFEE  FISH  CAKES  WITH  EGGS  CORN  CAKE 

BAKED  BANANAS 

Xuncbeon  or  Supper. 

CREAM  OF  TOMATO 
ROLLS  SPAGHETTI  WITH  CHEESE  HERMITS 

Dinner. 

POTATO  SOUP 
BROILED  SHAD 

POTATO  BALLS  WITH  PARSLEY  SPINACH  WITH  EGG  GARNISH 

RHUBARB  TART 

SATURDAY.  JBreafcfast. 

COFFEE  BOILED  RICE 

ENTIRE  WHEAT  MUFFINS         BROILED  HAM  FRIED  POTATOES 

ORANGES 

Xuncbeon  or  Supper. 

CREAMED  ASPARAGUS 
DRY  TOAST  BAKED  RHUBARB  SAUCE  WAFERS 

Dinner. 

CORN  SOUP 

MUTTON  CHOPS         CANNED  STRING  BEANS 

RICE  CROQUETTES 

LEMON  PIE 


Menus  for  May.  245 

SUNDAY.  JBrealifast. 

COFFEE  CEREAL 

FRENCH  TOAST  BACON 

ORANGE  MARMALADE 

Xuncbeon  or  Supper. 

HAM  SANDWICHES         SPONGE  DROPS 
PEACHES 

Dinner. 

MOCK  BISQUE  SOUP 
BAKED  HAM  BROWNED  PARSNIPS 

MACARONI  WITH  CHEESE 

SALAD  OF  LETTUCE,  PEAS,  AND  NUTS 

STRAWBERRY  SHORT  CAKE 

flfcaB  5>a£  Xuncbeon  (Wbfte  an&  (SolD). 

GRAPE  FRUIT 

VEAL  SOUP  WITH  GOLD  FLAKES 
CUCUMBERS  FILLETS  OF  BASS  A  LA  HOLLANDAISE  POTATOES 

ORANGE  SHERBET 
SWEETBREADS  SAUTED  A  LA  BECHAMEL 

PEAS 

BANANA  SALAD  MAYONNAISE 

NEUFCHATEL  WAFERS 

VANILLA  ICE-CREAM. 

COFFEE 
CONFECTIONS 

Gbaffng  5>isb  Xuncbeon. 

CREAM  OF  TOMATO 
OLIVES  BREAD  STICKS 

LOBSTER  A  LA  CREME 

CUCUMBERS  SHORT  BISCUITS 

CALF'S  BRAINS  A  LA  TARTARS 

RICE  FRITTERS 

WAFERS  LETTUCE  SALAD  NEUFCHATEL 

STRAWBERRY  CANAPES 

COFFEE 


246  Menus  for  June. 

MONDAY.  :JBreafcfast. 


COFFEE 

FRIZZLED  BEEF  POP-OVERS 

STEWED  PRUNES 

Xuncbeon  or  Supper. 

BROWN  BREAD  TOAST  STRAWBERRY  SALAD 

COOKIES  BOILED  CUSTARD  TEA 

Dinner. 

BREADED  LAMB  CHOPS  (Baked) 

MASHED  POTATOES  CUCUMBERS 

RHUBARB  SHORTCAKE 

TUESDAY.  ffireafcfast. 

COFFEE       RYE  MUFFINS 
FRIED  BUTTERFISH  FRIED  POTATOES 

Xuncbeon  or  Supper. 

WHOLE  WHEAT  BREAD 

HULLED  CORN  STEWED  GOOSEBERRIES 

WAFERS  COCOA 

SXnner. 

TOMATO  SOUP 

VEAL  PIE  ASPARAGUS  SALAD 

LEMON  MILK  SHERBET 

WAFERS 

WEDNESDAY.  JSreafcfast. 

BOILED  RICE  WITH  MILK 

GRAHAM  GEMS  CREAMED  EGGS 

COFFEE 

Xuncbeon  or  Supper. 

STRAWBERRY  SHORT  CAKE  CUP  CUSTARD 

ICED  TEA 

SMnner. 

ROAST  LAMB         MINT  SAUCE 
POTATOES  SPINACH 

LETTUCE  SALAD 

WAFERS  CHERRIES 


Menus  for  June.  247 

THURSDAY.  ffireafcfast. 

COFFEE  STRAWBERRIES 

POTATO  CAKES  BROILED  MACKEREL  SCALDED  CORN  CAKES 

Xuncbeon  or  Supper. 

TEA  TURKISH  PILAU  TOAST 

BAKED  RHUBARB  SAUCE          COOKIES 

Dinner. 

CHERRY  SOUP  COLD  BOILED  TONGUE 

ASPARAGUS  ON  TOAST 

LETTUCE  AND  CHEESE  SANDWICHES 

WAFERS          COFFEE 

FRIDAY.  ffireafefaat. 

SHREDDED  WHEAT 

BREAD  BACON,  WITH  CALF'S  LIVER  COFFEE 

CHERRIES 

%uncbeon  or  Supper. 

CREAM  TOAST  SPONGE  CAKE  APPLE  JELLY 

CHOCOLATE  BLANC-MANGE 

Dinner. 

BOILED  SALMON 

POTATOES  CUCUMBERS  PEAS 

STRAWBERRY  ICE  CREAM  SPONGE  CAKE 

SATURDAY.  JSreafcfast. 

WHEATLET  WITH  DATES 

BISCUIT  CREAMED  SALMON  COFFEE 

STEWED  GOOSEBERRIES 

Zuncbeon  or  Supper. 

POTATO  SALAD  NUT  SANDWICHES 

HARD  GINGERBREAD  COTTAGE  CHEESE 

Dinner. 

POTATOES  ROAST  VEAL  GREENS 

SCALUON  SALAD 
BANANAS  WITH  CHERRY  SAUCE  WAFERS 


Menus  for  June. 
JKreafcfa0t. 

ORANGES 
VEAL  KIDNEYS  SAUTED 

BROWN  BREAD  ,____ 

v-Urrcc 

Xuncbeon  or  Supper. 

COLD  VEAL 
ROLLED  SANDWICHES  STRAWBERRY  CAKE 

SMnner. 

CREAM  OF  ASPARAGUS,  CROUTONS 

LOBSTER  SALAD  BROWN  BREAD  BARS 

DEEP  CHERRY  PIE 

COFFEE 
SALTED  PECANS  P1M-OLAS 


Xuncbeon. 

GRAPE  FRUIT 

CREAMED  LOBSTER  ROLLS 

OLIVES  SALTED  ALMONDS  RADISHES 

SWEETBREADS  BREADED  PEAS 

CUCUMBER  AND  TOMATO  SALAD 

STRAWBERRY  MOUSSE 

SPONGE  DROPS  MACAROONS 

COFFEE 


ffireafttast. 

BOUILLON 

COLD  SALMON,  SAUCE  TARTARE 
TIMBALES  OF  SWEETBREADS  AND  MUSHROOMS 

CHAUDFROID  OF  CHICKEN 

FRUIT  SHERBET  HARLEQUIN  CREAM 

CAKES  COFFEE 


MONDAY. 


OMELET 


Menus  for  July. 
JSreafcfaat. 

BAKED  BANANAS 
RICE  GRIDDLE  CAKES 


249 


COFFEE 


RADISHES 


Xuncbeon  or  Supper. 

LETTUCE  SANDWICHES 
RASPBERRIES  CAKE 

Dinner. 

CREAM  OF  PEAS 

SALMON  CROQUETTES  SALTED  ALMONDS 

POTATO  PUFF  STEWED  CUCUMBERS 

STRAWBERRY  ICE  CREAM 


TUESDAY.  3Breafcfast. 

COFFEE 

BROILED  LIVER  WITH  BACON  WHOLE  WHEAT  GEMS 

CHERRIES 

Xuncbeon  or  Supper. 

COLD  HAM 
POP-OVERS  MILK  SHERBET 


WAFERS 


Dinner. 

TOMATO  SOUP 
BROILED  MACKEREL 

LETTUCE  AND  CUCUMBER  SALAD 
HUCKLEBERRY  PIE 


POTATOES 


WEDNESDAY. 


BAKING  POWDER  BISCUIT 


JSreafefast. 

COFFEE 
STEWED  GOOSEBERRIES 


CREAMED  EGGS 


Xuncbeon  or  Supper. 

SALMON  SALAD 
RASPBERRY  SHORTCAKE 


COTTAGE  CHEESE 


POTATOES 


Dinner. 

BROILED  STEAK 

LETTUCE  SALAD 

BANANAS  WITH  MASHED  CURRANTS 


SUMMER  SQUASH 


2S°  Menus  for  July. 

THURSDAY.  JBreaftfast. 

COFFEE 

BARLEY  CRYSTALS  PAN  FISH,  FRIED  POTATO  CAKES 

TOAST 

fcuncbeon  or  Supper, 

MINCED  MEAT  ON  TOAST 
CURRANTS  COOKIES 

Dinner, 

MACARONI  WITH  CHEESE  VEAL  CUTLETS  RADISHES 

LETTUCE  SALAD 
APRICOT  ICE  CREAM,  OR  APRICOT  CHARLOTTE 

FRIDAY,  tfreafcfast 

COFFEE  SHREDDED  WHEAT  BISCUIT  WITH  MILK        STRAWBERRIES 

OMELET 

Xuncbeon  or  Supper. 

CHEESE  FONDU  MUFFINS 


BANANA  SAL 

AD 

WAFERS 

Dinner. 

POTATOES 

BROILED  BLUEFISH 

BOILED  BEETS 

LETTUCE  SALAD 

BAKED  CUSTARD 

SATURDAY. 

JSreaftfast. 

COFFEE 

BOILED  RICE,  MILK 

PICKED-UP  FISH 

LYONNAISE  POTATOES 

TOAST 

Xuncbeon  or  Supper. 

CURRIED  EGGS 
GINGERBREAD  STEWED  GOOSEBERRiES 

Dinner. 

LAMB  STEW  WITH  DUMPLINGS 
SALAD  OF  CUCUMBERS,  RADISHES,  SCALUONS 

WAFERS 
STEAMED  CHERRY  PUDDING 


Menus  for  July.  251 

SUNDAY.  aBreafefast. 

MOLDED  WHEATLET  WITH  RASPBERRIES 

COFFEE  POACHED  EGGS 

TOAST  BACON 

%uncbeon  or  Supper. 

POTATO  SALAD 
ROLLS  BLUEBERRIES  COOKIES 

Dinner. 

ASPARAGUS  SOUP 

POTATOES  BOILED  SALMON  CUCUMBERS 

LAMB  CHOPS  PEAS 

CURRANT  ICE  CREAM  SPONGE  CAKE 


ffourtb  of  5ulg  Xuncbeon. 

SALPICON  OF  FRUIT  IN  LEMON  CUPS 

ROLLED  FILLETS  OF  BASS  OR  FLOUNDER 

FRIED  POTATOES  STEWED  CUCUMBERS 

CHERRY  FRAPPE 
LAMB  CHOPS  FRESH  MUSHROOMS  SAUTED 

STRAWBERRY  AND  BANANA  SALAD 

FROZEN  PUDDING  WITH  STRAWBERRY  SAUCE 

ANGEL  CAKE  COFFEE 


ffor  tbe  picnic  JBasfcet. 

MEAT  LOAF  POTATO  SALAD 

SANDWICHES  OF  WHOLE  WHEAT  BREAD  WITH  CREAM  CHEESE 

HERMITS  OATMEAL  MACAROONS 

COFFEE  FRUIT  PUNCH 


252 


MONDAY. 


POP-OVERS 


Menus  for  August. 
JBreafcfast. 

SHREDDED  WHEAT 

BACON  TOMATO  OMELET 

MUFFINS 

Xuncbeon  or  Supper. 

BROILED  SALT  CODFISH 

BLUEBERRIES  AND  MILK 

COTTAGE  CHEESE 


WAFERS 


POTATOES 


Dinner. 

FRICASSEE  OF  LAMB  FRIED  SUMMER  SQUASH 

LETTUCE,  ONION,  AND  CUCUMBER  SALAD 
BLUEBERRY  PUDDING 


TUESDAY. 


^Breakfast. 


BROILED  BLUEFISH          LYONNAISE  POTATOES 
GRAHAM  GEMS  COFFEE  CURRANTS 

Xuncbeon  or  Supper. 

MINCED  LAMB  ON  TOAST  GREEN  PEAS 

TOAST  ICED  TEA  COOKIES 

Dinner. 

POTATOES  BRAISED  BEEF  BUTTERED  BEETS 

TOMATO  SALAD  PEACH  SHORTCAKE 


WEDNESDAY. 


BISCUIT 


ROLLS 


POTATOES 


ffireafcfast 

MELON 
WARMED-OVER  BEEF 

Xuncbeon  or  Supper. 

LOBSTER  SALAD 
WAFERS 

Dinner. 

TOMATO  SOUP 

FRIED  SWORDFISH 

BLUEBERRY  CHARLOTTE 


COFFEE 


CURRANTS 


CUCUMBERS 


Menus  for  August.  253 

THURSDAY.  ;»reafcfa0t. 

RICE  AND  MILK 
TOAST  POACHED  EGGS  COFFEE 

Xuncbcon  or  Supper. 

COLD  BEEF  POTATO  SALAD 

BREAD  TEA 

Dinner. 

GREEN  PEA  SOUP 

BOILED  TONGUE  SCALLOPED  TOMATOES 

POTATOES  STRING  BEANS 

WATERMELON 

FRIDAY.  JSreafcfast. 

BROILED  MACKEREL  FRIED  POTATOES 

ROLLS  COFFEE  BERRIES 

Xuncbeon  or  Supper. 

CORN  FRITTERS  SLICED  TOMATOES 

GINGERBREAD        ICED  TEA 

Dinner. 

CLAM  CHOWDER 

CUCUMBERS  COLD  TONGUE  BAKED  POTATOES 

BLUEBERRY  PIE  CHEESE 

SATURDAY.  JBreafcfast. 

CANTELOPE 
WHOLE  WHEAT  MUFFINS        CLAM  FRITTERS  COFFEE 

Xuncbeon  or  Supper. 

RICE  GEMS  HERRING  CORN  ON  THE  COB 

TOMATO  SALAD 

Dinner. 

SUCCOTASH  BROILED  LAMB  CHOPS  POTATOES 

MACEDOINE  SALAD 
SLICED  PEACHES  ROLLS 


254  Menus  for  August. 

SUNDAY.  JSreafcfast. 

CEREAL 

OMELET  BLUEBERRY  MUFFINS 

COFFEE 


BACON 


3Luncbeon  or  Supper. 

PEANUT  SANDWICHES 
SPONGE  DROPS 


PLUMS 


POTATOES 

PEACH  SHERBET 


2>inner. 

SWEET  CORN  SOUP 
ROAST  LOIN  OF  LAMB 

CORN 

WATERMELON  SALAD 
WAFERS 


STUFFED  TOMATOES 
COFFEE 


2ln  Bucwst  Xuncbeon. 

LITTLE  NECK  CLAMS 
CUCUMBERS  BROILED  SALMON  NEW  POTATOES 

PINEAPPLE  PUNCH 
VEAL  CUTLETS  SPINACH  WITH  EGG 

TOMATO  SALAD 

FRUIT  ICE  CREAM  WAFERS 

WHITE  CAKE 

COFFEE 


OLIVES 


LADY-FINGERS 


jflBcnu  for  picnica. 

SCOTCH  EGGS 

SALMON  SANDWICHES 

FRUIT 


LEMONADE 


CUCUMBERS 


CREAM  CHEESE 


COFFEE 


MONDAY. 


OMELET 


Menus  for  September. 


JBreafcfast. 

BOILED  RICE 
COFFEE 


TOAST 


PEARS 


2S5 


BACON 


Xuncbeon  or  Supper, 

MINCED  LAMB  WITH  POTATO  CRUST 
BISCUIT  TEA  BLACKBERRIES 


POTATOES 


Dinner. 

BROILED  STEAK 

STEWED  TOMATOES 

WATERMELON 


CORN  ON  THE  COB 


TUESDAY. 


RICE  GRIDDLE  CAKES 


JBreaftfast. 

MELON 
HASH 
COFFEE 


Xuncbeon  or  Supper. 

BREAD  AND  BUTTER          CREAMED  TONGUE 
TEA 


LIMA  BEANS 


IDinner. 

BOILED  HAM  (Hot) 
CUCUMBER  SALAD 
GREEN  APPLE  PIE 


BROWN  BREAD 


BAKED  PEARS 


CAULIFLOWER 


WEDNESDAY. 


GRAHAM  BREAD 


ROLLS 


POTATOES 


JBreahfast. 

SHREDDED  WHEAT 

COFFEE 
FRIED  PERCH 


FRIED  POTATOES 


Xuncbeon  or  Supper. 

CORN  FRITTERS  APPLE  SAUCE 

COCOA  NUT  CAKES 


SHnner. 

PAN-BROILED  CHICKEN 

TOMATO  SALAD 
COMPOTE  OF  PEACHES  WITH  RICE 


WAX  BEANS 


256  Menus  for  September. 

THURSDAY.  Sreafcfagt. 

MELON  WHEATLET 

TOAST  COLD  HAM  CORN  FRITTERS 

COFFEE 

Xuncbeon  or  Supper. 

POTATO  AND  BEET  SALAD        CHICKEN  LIVERS  WITH  BACON 
CHOCOLATE  CAKE  ROLLS 

Dinner. 

BAKED  POTATOES  CALF'S  LIVER  AND  BACON  BUTTERED  BEETS 

CREAMED  ONIONS 
STEAMED  COFFEE  CUSTARD 

FRIDAY.  Sreafcfast. 

COFFEE 

CREAMED  CODFISH 
RYE  SHORTCAKE  TOAST  BLACKBERRIES 

Xuncbeon  or  Supper. 

SCOTCH  EGGS  STEWED  GREEN  CORN 

SLICED  PEACHES  HERMITS 

Dinner. 

POTATO  BALLS  BAKED  BLUEFISH  CUCUMBERS 

SUMMER  SQUASH 

WHOLE  WHEAT  PUDDING -CREAM  SAUCE 
MELON 

SATURDAY.  JBreafcfast. 

COFFEE 
BROILED  TOMATOES  SCALLOPED  FISH       BAKING  POWDER  BISCUIT 

Xuncbeon  or  Supper. 

LAMB  BROTH  WITH  RICE 
BREAD  STICKS  PEACH  SHORTCAKE  COTTAGE  CHEESE 

Dinner. 

POTATOES  BONED  LEG  OF  LAMB,  STUFFED  STRING  BEANS 

PLUM  TART  (Deep,  with  one  crust) 


Menus  for  September.  257 

SUNDAY.  JSreafcfast 

COFFEE 

STEAMED  BROWN  BREAD  CODFISH  CAKES 

PICKLED  PEACHES 

Xuncbeon  or  Supper. 

CRACKERS 
BLUEBERRIES  AND  MILK  GINGER  SNAPS 

2>inner. 

SHELLED  BEAN  PUREE 
LYONNAISE  POTATOES  COLD  LAMB  MARROW  SQUASH 

SALAD  OF  STRING  BEANS  AND  CARROTS 
PEACH  ICE  CREAM  SPONGE  CAKE 


GbUDren's 

CREAMED  CHICKEN  IN  ROLLS  OR  BREAD  BOXES 

SWEET  SANDWICHES  PEACH  MERINGUE  FANCY  CAKES 

LEMONADE 


Bn  Butumn  S>fnner. 

RAW  OYSTERS 
CREAM  OF  CORN 

BROILED  PARTRIDGES  ON  FRIED  MUSH 

STUFFED  EGG  PLANT  SWEET  POTATOES 

TOMATO  AND  CELERY  SALAD 

MARLBORO  PIE 


258  Menus  for  October. 


MONDAY.  3Breafcfast. 

COFFEE 

SHREDDED  WHEAT  WITH  CREAMED  EGGS 
BAKED  APPLES 

Xuncbeon  or  Supper. 

BOILED  HOMINY  AND  MILK  CORNED  BEEF  SALAD 

CRAB-APPLE  JELLY 

Dinner. 

SWEET  POTATOES  SALISBURY  STEAK  STEWED  TOMATOES 

CREAMED  CAULIFLOWER 
CARAMEL  CUSTARD  GRAPES 

TUESDAY.  3Breafcfast. 

WHEATLET  AND  MILK  COFFEE 

BROILED  HAM  HASHED  BROWN  POTATOES 

STEWED  PEARS 

Xuncbeon  or  Supper. 

SWEET  POTATO  ROLLS  COCOA 

HARD  GINGERBREAD  CANNED  RASPBERRIES 

Dinner. 

BOILED  LEG  OF  MUTTON  CAPER  SAUCE 

BOILED  RICE  MASHED  TURNIPS 

DEEP  APPLE  PIE 

WEDNESDAY.  JBreaftfast. 

RICE  FRITTERS 

BOILED  EGGS  MINCED  MEAT  ON  TOAST 

COFFEE  GRAPES 

Xuncbeon  or  Supper. 

LAMB  BROTH        WAFERS 
TEA  MUFFINS  CUP  CUSTARDS 

Dinner. 

MOCK  BISQUE  SOUP 

SIEVA  BEANS  MUTTON  CURRY  SWEET  POTATOES 

GRAPES  PEARS 


Menus  for  October.  259 

THURSDAY.  Srcafcfast. 

WHOLE  WHEAT  MUFFINS  FISH  BALLS  COFFEE 

PEARS 

Xuncbeon  or  Supper. 

SCALLOPED  OYSTERS 
BREAD  PICKLES  SPONGE  CAKE 

Dinner. 

MASHED  POTATOES  PAN-BROILED  CHICKEN  SQUASH 

CAULIFLOWER  SALAD 

APPLE  TAPIOCA 

FRIDAY.  JBreafcfast. 

GRAPES 

SMOKED  HALIBUT  BAKED  POTATOES 

RYE  MUFFINS  COFFEE 

ILuncbeon  or  Supper. 

SWEET  CORN  OYSTERS 
WHOLE  WHEAT  BREAD  HERMITS  BAKED  PEARS 

Dinner. 

CREAM  OF  CLAMS 
POTATO  BALLS  HADDOCK  A  LA  RABBIT  CREAMED  CARROTS 

COLD  SLAW 
STEAMED  APPLE  PUDDING 

SATURDAY.  :»reafcfast. 

COFFEE 

OATMEAL  AND  MILK  EGGS  BAKED  ON  TOAST 

BAKED  QUINCES 

ILuncbeon  or  Supper. 

BAKED  LIMA  BEANS 
BAKING  POWDER  BISCUIT      SWEET  PICKLED  PEACHES  COOKIES 

Dinner. 

NEW  ENGLAND  BOILED  DINNER 

CORNED  BEEF  POTATOES  CABBAGE 

TURNIPS  BEETS 

SQUASH  PIE 


260  Menus  for  October. 

SUNDAY.  ;iBreafcfast. 

GRAPES 
COFFEE  VEGETABLE  HASH 

SLICED  TOMATO  PICKLE 


BROWN  BREAD 


WAFERS 


Xuncbeon  or  Supper. 


WELSH  RABBIT 
PRESERVED  GINGER 


TAPIOCA  CREAM 


COLD  CORNED  BEEF 


Dinner. 

LIMA  BEAN  SOUP 


BAKED  SWEET  POTATOES 


CUCUMBER  AND  TOMATO  MAYONNAISE 

TAPIOCA  CREAM 

PEARS 


ROASTED  APPLES 


flfoenu  for  Iballowe'en 

POTATOES  BAKED  IN  ASHES 

BROILED  SALT  HERRING 

OATMEAL  BANNOCK  BAKED  ON  GRIDDLE 

CHARM  PIE 

TEA 
NUTS  CANDY 


LUCKY  BAG  CAKE 


PIMOLAS 


Gbafing^oteb  Supper  (Slate) 

SARDINES,  TARTARE  SAUCE 

CHICKEN  TIMBALES,  MUSHROOM  SAUCE 

DEVILED  ALMONDS 

CONFECTIONS 


WAFERS 


Menus  for  November.  261 

MONDAY.  JBreafcfast. 

CEREAL,  WITH  STEWED  RAISINS 

FRIED  PORK  CHOPS,  WITH  FRIED  APPLES 

BROWN  BREAD  TOAST  COFFEE 

Xuncbeon  or  Supper. 

BAKED  BEANS  POTATO  SALAD 

GINGER  SNAPS 

Dinner. 

MOCK  TURTLE  SOUP  (Canned) 

CAULIFLOWER  BOILED  HAM  MASHED  POTATOES 

CRANBERRY  SAUCE  APPLE  SNOW 

TUESDAY.  JBreafcfast. 

COFFEE  SPANISH  OMELET  CREAM  TOAST 

BAKED  BANANAS 

Xuncbeon  or  Supper. 

BREAD  CAULIFLOWER  AU  GRATIN  COLD  HAM 

SWEET  PICKLED  QUINCES  INDIAN  PUDDING 

2>inner. 

CREAM  OF  CELERY 
BEEFSTEAK  WITH  BEARNAISE  SAUCE 

POTATO  CRESCENTS  SCALLOPED  ONIONS 

TAPIOCA  PUDDING  APPLE  JELLY 

WEDNESDAY.  56reaftfa0t. 

COFFEE  CEREAL 

LYONNAISE  POTATOES          HAMBURG  STEAK  MUFFINS 

Xuncbeon  or  Supper. 

SALMON  (Canned)  CROQUETTES  PEAS 

STEWED  FIGS  ROLLS  SPONGE  CAKE 

SMnner. 

CREAM  OF  CAULIFLOWER  OYSTERS  EN  COQUILLE 

STEAMED  RICE  ROAST  LEG  OF  MUTTON,  STUFFED      BUTTERED  TURNIPS 

APPLES  PEARS  CHEESE  COFFEE 


262 


Menus  for  November. 


THURSDAY.  ffireafctast 

ROLLS  BAKED  APPLES  COFFEE 

COLD  MUTTON  CREAMED  POTATOES 

SLuncbeon  or  Supper. 

TURNIP  SOUP 
GRAHAM  GEMS  TURKISH  PILAU  SQUASH  PIE 

Dinner* 

MUTTON  BROTH,  WITH  RICE 

BAKED  SWEET  POTATOES  CREAMED  HAM  LIMA  BEANS 

STEAMED  SUET  PUDDING 


FRIDAY. 


ROLLS 


OMELET 
BAKED  PEARS 


COFFEE 


Xuncbeon  or  Supper. 

FRIED  SCALLOPS  TARTARE  OR  BEARNAISE  SAUCE 

WHOLE  WHEAT  BREAD  SUET  PUDDING 

Dinner. 

FISH  CHOWDER 


LETTUCE  SALAD 


SCOTCH  EGGS 


WAFERS 


COFFEE 


SATURDAY. 

CORN  CAKE 

FRIED  POTATOES 


GRAPES 

JBreafcfast. 

GRAPES 
ROLLED  OATS 
FISH  SCALLOP 


CREAM 


COFFEE 


Xuncbeon  or  Supper. 

MUTTON  RECHAUFFE  BAKED  POTATOES 

GINGERBREAD  FRUIT 

Dinner. 

RAW  OYSTERS 

BROWN  FRICASSEE  OF  PARTRIDGE 

MASHED  POTATOES         SQUASH          CELERY  SALAD        ESCALLOPED  TOMATOES 
PRUNE  PUDDING 


Menus  for  November.  263 

SUNDAY.  JSreafcfast. 

FRIED  CHICKEN,  WITH  CREAM  GRAVY 

BAKING  POWDER  BISCUIT  COFFEE 

BANANAS 

Xuncbeon  or  Supper. 

POP-CORN  AND  MILK 
GINGER  SNAPS 

Dinner. 

STEWED  OYSTERS 
BROWN  BREAD  BAKED  BEANS  BAKED  POTATOES 

BAKED  INDIAN  PUDDING 
APPLES  NUTS  RAISINS 


3Breafcfast. 

CEREAL  WITH  BAKED  APPLES 

FRIED  CHICKEN  BAKED  POTATOES 

RYE  MUFFINS  DOUGHNUTS  BROWN  BREAD 

COFFEE 

Dinner. 

CREAM  OF  CELERY 
ROAST  TURKEY,  CHESTNUT  STUFFING        GIBLET  GRAVY 

ESCALLOPED  OYSTERS        JELLIED  CRANBERRIES 
MASHED  POTATOES  SQUASH  CREAMED  ONIONS 

CHICKEN  PIE 
OLIVES  SALTED  PECANS  CELERY 

GRAPE  FRUIT  SHERBET 
MINCE  PIE  PUMPKIN  PIE 

PLUM  PUDDING 

FRUIT  NUTS 

COFFEE 

Xate  Supper. 

SANDWICHES  OF  COLD  ROAST  TURKEY 

HARD  GINGERBREAD  COTTAGE  CHEESE 

SHELLBARKS  POP-CORN  MOLASSES  CANDY 

CIDER 


264 

MONDAY. 


BOILED  EGGS 


BREAD 


TUESDAY. 


BAKED  BEANS 


Menus  for  December. 
JBreafcfast. 

COFFEE 
BOILED  RICE  AND  MILK  BROWN  BREAD 

Xuncbcon  or  Supper. 

CHICKEN  SOUP 

STEWED  FRUIT  PLAIN  CAKE 

Dinner. 

CHICKEN  PILAU 

CELERY  AND  APPLE  SALAD 

FRUIT  SOUFFLE 

33reafcfa8t. 

COFFEE 
STEWED  APPLES 


CORN  CAKE 


HERMITS 


Xuncbeon  or  Supper. 

CEREAL  WITH  MILK 
PEANUT  SANDWICHES 

Dinner. 

ROAST  BEEF 
POTATOES  BAKED  WITH  BEEF  YORKSHIRE  PUDDING 


STEAMED  SQUASH 


WEDNESDAY. 


GRAHAM  GEMS 


LETTUCE  SALAD 
APPLE  TAPIOCA 

JBreaftfaet. 

COFFEE 

OMELET 

STEWED  RAISINS 


WAFERS 


BACON 


Xuncbeon  or  Supper. 

CREAM  TOAST 
CANNED  PEACHES  SPONGE  CAKE 

Dinner. 

ROAST  BEEF  (Second  serving) 


POTATOES  AU  GRATIN 


STEWED  CELERY 
APPLE  SNOWBALLS 


BOILED  ONIONS 


Menus  for  December. 


265 


THURSDAY. 

TOAST  FRIED  OYSTERS  COFFEE 

RAISED  DOUGHNUTS  STEWED  APPLE  SAUCE 

Xuncbeon  or  Supper. 

HASTY  PUDDING  AND  MILK 
GINGERBREAD 

Dinner. 

BLACK  BEAN  SOUP 

CABBAGE  SALAD  BAKED  FISH  MASHED  POTATO 

SWEET  RICE  CROQUETTES 


FRIDAY. 


COFFEE 


TOASTED  CRACKERS 


BAKED  BANANAS 
CREAMED  CODFISH 

Xuncbeon  or  Supper. 

BEAN  SOUP 
COFFEE  JUNKET 

Dinner. 


FRIED  MUSH 


SPONGE  DROPS 


HALIBUT  BAKED  WITH  MILK 

BOILED  POTATOES  CREAMED  CARROTS 

APPLE  FRITTERS  SQUASH  PIE 


SATURDAY. 


COFFEE 


BROWN  BREAD 


JBreaftfast. 

QUAKER  OATS 
SPICED  BEEF 

Xuncbeon  or  Supper. 

BAKED  BEANS 
CHOW-CHOW 


ROLLS 


GINGER  SNAPS 


Dinner. 

LYONNAISE  POTATOES  ESCALLOPED  OYSTERS 

BAKING  POWDER  BISCUIT 

MINCE  PIE 


266  Menus  for  December. 

SUNDAY.  JBreafcfast. 

CREAMED  HALIBUT  ON  SHREDDED  WHEAT 
COFFEE          FRUIT 

Xuncbeon  or  Supper. 

SPICED  BEEF  SANDWICHES 
BAKED  APPLES  AND  CREAM 

Dinner. 

WHITE  SOUP  FROM  FOWL 

CHICKEN  CROQUETTES 

POTATO  BALLS  CELERY  SALAD  CANNED  PEAS 

NUTS  COFFEE  JELLY  WITH  CREAM  RAISINS 

Dinner  /iftenus  tor  Gbrtetma0*TTU>e. 
I. 

CONSOMME  A  LA  ROYALE 

HALIBUT  TURBANS 
POTATO  PUFF  ROAST  GOOSE  APPLE  SAUCE  BAKED  SQUASH 

PLUM  PUDDING 

ORANGE  SHERBET  WAFERS 

COFFEE  FRUITS 

II. 

CLEAR  SOUP 

BOILED  TURKEY,  OYSTER  SAUCE 

POTATO  CROQUETTES  CRANBERRY  JELLY 

SWEET  POTATOES     ROAST  BEEF  WITH  YORKSHIRE  PUDDING     CREAMED  ONIONS 

PLUM  PUDDING 

SQUASH  PIE  MINCE  PIE 

FRUIT  SALTED  ALMONDS 

COFFEE 

HI. 

RAW  OYSTERS 
CREAM  OF  CELERY  SOUP 

CAULIFLOWER  ROAST  PIG  MASHED  POTATOES 

APPLE  SAUCE  LETTUCE  OR  CHICORY  SALAD  OLIVES 

CHEESE  MINCE  PIE  CRANBERRY  TART  WAFERS 

RAISINS  NUTS  SWEETMEATS 

COFFEE 


Index. 


Index. 


Allemand  Sauce,  66. 
Almonds,  Salted,  216. 
Angel  Cake,  198. 
Apple  Croquettes,  98. 

Dumplings,  37. 

Farina,  19. 

Fritters,  91. 

Pie,  177. 

Pudding,  169. 
Steamed,  175. 

Salad,  Nut,  and  Celery,  103. 
and  Onion,  104. 

Sauce,  8. 
Baked,  9. 

Tea  Cake,  Dutch,  175. 
Apples,  Baked,  7. 

Baked  with  Butter,  8. 

Compote  of,  8. 

Fried,  9. 

Jellied,  8. 

Stuffed,  7. 
Apricot  Pudding,  164. 

Sirup,  10. 

Sponge,  184. 
Apricots,  9. 

Dried,  9. 
Artichokes,  146. 
Asparagus,  147. 

Omelet,  52. 

Salad,  103. 

Sauce,  66. 

Soup,  Cream  of,  77 

Bacon,  139. 

Omelet,  53. 
Banana  Salad,  104. 
Bananas,  Baked,  10. 

Fried,  10. 

Barley  a  la  Strassburg,  19. 
Batter  Bread,  39. 


Batter,  Fritter,  91. 
Bean  Croquettes,  95. 

Soup,  Baked,  78. 

Black,  78. 
Beans,  Baked,  147. 

Shell,  149. 

String,  149. 

Spanish,  148. 

Stewed,  148. 
Bearnaise  Sauce,  70. 
Bechamel  Sauce,  66. 
Beef,  Braised,  126. 

Corned,  129. 

Cutlets,  128. 

Larded  Fillet  of,  126. 

Pot  Roast,  126. 

Pressed,  128. 

Roast,  126. 

Roasts,  Thin,  127. 

Smothered,  129. 

Steak,  Broiled,  127. 
Peppers,  Broiled  with,  157. 

Steaks,  Thick,  127. 

Hamburg,  128. 
Beet  Greens,  149. 

Salad,  104. 
Beets,  149. 
Berries,  Preparation,  4. 

Washing,  3. 
Berry  Charlotte,  170. 

Pie,  178. 
Biscuit,  35. 

Oatmeal,  29. 
Black  Bean  Soup,  78. 
Blackberries,  10. 
Blanc  Mange,  164. 
Blueberries,  10. 
Blueberry  Muffins,  35. 
Bouillon,  74. 

Quick,  75. 


269 


270 


Index. 


Brambles,  180. 
Bread,  23. 

Batter,  39. 

Brown,  38. 

Egg,  39- 

Entire  Wheat,  29. 
with  White  Sponge,  29. 

German  Coffee,  32. 

Oatmeal,  29. 

Omelet,  53. 

One  Loaf,  28. 

Quick,  30. 

Sauce,  68. 

Southern  Corn,  39. 

Spoon,  39. 

Steamed,  43. 

Sticks,  30. 
Fried,  33. 

Water,  with  Dry  Yeast,  28. 

Yeast  Doughs,  23. 
Bread  and  Butter  Pudding,  170. 
Breakfast,  i. 
Brewis,  44. 
Brown  Bread,  38. 

Butter,  68. 

Sauce,  66. 

Brussels  Sprouts,  150. 
Buns,  31. 

Cabbage,  149. 

German,  150. 

Salad,  104. 

Scalloped,  150. 
Cabinet  Pudding,  171. 
Cafe  Frappe,  192. 
Cake,  Angel,  198. 

Chocolate,  200. 
Sponge,  198. 

Fruit,  201. 
Light,  200. 

Gold,  201. 

Hot  Water,  199. 

Layer,  198. 

Leopard,  200. 


Cake,  Marble,  200. 
Nut,  200. 
Orange,  201. 
Plain,  199. 
Pound,  201. 
Ribbon,  200. 
Silver,  201. 
Sponge,  197. 
White,  198. 
Sunrise,  201. 
Sunshine,  198. 
White,  200. 
Calf's  Brains,  138. 
Heart,  137. 
Liver,  137. 
Tongue,  137. 
Caper  Sauce,  66. 
Caramel  Custard,  166. 
Frosting,  205. 
Sauce,  194. 

Carrot  Soup,  Cream  of,  77. 
Carrots,  150. 
Cauliflower,  150. 
Salad,  105. 
Soup,  Cream  of,  77. 
Celeriac  Salad,  105. 
Celery,  151. 

Fringed,  151. 

Salad,  Apple,  Nut,  and,  103. 
Sauce,  66. 

Soup,  Cream  of,  77. 
Stewed,  151. 

Cereal  Fruit  Pudding,  164. 
Cereals,  16. 
Charlotte  Russe,  186. 
Chartreuse  of  Fruit,  183. 
Cheese  Canapes,  214. 
Crackers,  212. 
Curds,  Fresh,  215. 
Eggs  Baked  with,  47. 
Fondu,  214. 
Macaroni  with,  92. 
Omelet,  53. 
Puffs,  213. 


Index. 


271 


Cheese  Rolls,  33. 

Salad,  Egg  and,  106. 

Sandwiches,  212. 

Soup,  Cream  of,  79. 

Sticks,  212. 

Straws,  213. 

Toast,  212. 
Cream,  213. 

Welsh  Rabbit,  213. 
Cherries,  n. 
Cherry  Soup,  82. 
Chestnut  Croquettes,  95. 

Soup,  Cream  of,  79. 
Chestnuts,  Lyonnaise,  216. 

Roasted,  216. 
Chicken,  Broiled,  142. 

Chaudfroid  of,  109. 

Croquettes,  98. 

Fried,  Southern,  142. 

Liver  Balls,  143. 

Livers,  143. 
en  Brochette,  143. 

Roast,  141. 

Salad,  105. 

Smothered,  142. 

Soup,  Cream  of,  79. 

Stuffing  for,  141. 

Timbales,  85. 
Chicory  Salad,  105. 
Chiffonade  Salad,  105. 
Chocolate  Cake,  200. 

Frosting,  203. 
Boiled,  204. 

Pudding,  170. 

Sauce,  194. 

Sponge  Cake,  198. 
Chops,  Breaded,  134. 

Mutton,  133. 

Pork,  Broiled,  141. 

Stuffed,  134. 

Veal,  135. 
Clam  Bouillon,  123. 

Fritters,  122. 
Clams,  Fried,  122. 


Clams,  Scalloped,  122. 

Steamed,  122. 
Cocoa,  217. 

Shells  and  Nibs,  217. 
Cocoanut  Sponge,  168. 
Codfish,  Creamed,  86. 

Puff,  87. 
Coffee,  218. 

After  Dinner,  219. 

Corn,  221. 

Cream,  183. 

Custard,  166. 

with  Egg,  219. 

without  Egg,  219.    . 

Filtered,  219. 

for  Fairs  and  Sociables,  220. 

Frosting,  203. 

Left-Over,  220. 

Mousse,  190.     _ 
Cold  Slaw,  104. 
Compote  of  Apples,  8. 
Consomme,  74. 

Royale,  76. 
Cookies,  206,  208. 

Cream,  208. 

Molasses,  211. 

Peanut,  210. 

Plain,  208. 
Corn  Bread,  Southern,  39. 

Cake,  38. 

Rhode  Island,  41. 
Scalded,  38. 

Coffee,  221. 

Dodgers,  38. 

Fritters,  152. 

Green,  152. 

Hulled,  19. 
Soup,  81. 

Mush,  20. 

Pudding,  152. 

Soup,  Cream  of  Indian,  80. 

Timbale,  152. 
Corned  Beef,  129. 
Cottage  Pudding,  175. 


272 


Index. 


Crab  Salad,  106. 
Crabs,  124. 

Cranberries,  Jellied,  u. 
Cranberry  Jelly,  Strained,  n. 
Cream  Coffee,  183. 

Cookies,  208. 

Filling,  205. 

Peach  Bavarian,  184. 

Puffs,  202. 

Rye  Cakes  in,  43. 

Sauce,  66. 

Soups,  76. 

Toast,  44. 

Whipped,  185. 
Creamy  Sauce,  193. 
Croquettes,  94,  98. 

Apple,  98. 

Bean,  95. 

Chestnut,  95. 

Chicken,  98. 

Farina,  99. 

Fish,  98. 

Frying,  97. 

Ice-Cream,  192. 

Lobster,  98. 

Macaroni,  92. 

Nut,  98. 

Parsnip,  95. 

Potato,  99. 

Rice,  22. 

Shaping,  96. 

Surprise,  99. 
Croquettes,  Thick  Sauce  for,  65. 

Veal,  98. 
Croutons,  45. 
Crumbs,  45. 

Buttered,  45. 
Crumpets,  30. 
Cucumber  Sauce,  69. 

Soup,  Cream  of,  77. 
Cucumbers,  152. 
Currants,  n. 
Curry  of  Mutton,  135. 

Sauce,  67. 


Custard,  Caramel,  166. 

Coffee,  166. 

Fruit,  166,  168. 

Maple,  166. 

Silver  and  Gold,  167. 
Custards,  Baked,  166. 

Boiled,  167. 

Steamed,  166. 
Cutlets,  Beef,  128. 

Veal,  136. 

Dates,  ii. 
Devil's  Food,  200. 
Dinner,  112. 
Doughnuts,  211. 

Drop,  36. 

Raised,  31. 
Doughs,  Quick,  34. 

Yeast,  23. 
Dried  Fruits,  7. 
Drop  Cakes,  Graham,  36. 

Doughnuts,  36. 
Duck,  Stuffing  for,  145. 
Ducks,   Roast  Mallard  or 

Teal,  145. 
Dumplings,  Apple,  37. 

Meat,  91. 

for  Stews,  Quick,  35. 

Raised,  33. 
Dutch  Apple  Tea  Cake,  175. 

Sauce,  69. 

Eclairs,  203. 
Egg  Baskets,  50. 

Bread,  39. 

Cutlets,  51. 

Salad  and  Cheese,  106. 

Sauce,  67. 

Timbales,  50. 

Eggs,  Baked  with  Cheese,  47. 
with  Ham,  48. 

Baked  Dropped,  47. 

Boiled,  46. 

Buttered,  48. 


Index. 


273 


Eggs  in  Cases,  49. 

Coddled,  49. 

Creamed,  49. 

Curried,  51. 

Dropped,  46. 

with  Fish,  51. 

Fried,  48. 

Golden  Rod,  49. 

Macaroni  with,  92. 

Poached,  46. 
with  Tomatoes,  47. 

Scotch,  51. 

Scrambled,  with  Onion,  48. 

Shirred,  47. 

Stuffed,  50. 
Egg  Plant,  Fried,  153. 

Stuffed,  153. 
Emergency  Luncheons, 

Menus,  60. 
English  Muffins,  30. 

Farina,  Apple,  19. 

Fig  Filling,  206. 

Figs,  Stewed,  n. 

Fillet  of  Beef,  Larded,  126. 

Filling,  Cream,  205. 

Fig,  206. 

Fruit,  205. 

Lemon  Turnover,  180. 

Mocha  Cream,  206. 
Finnan  Haddie,  120. 
Fish,  Baked,  116. 

Balls,  88. 

Finnan  Haddock,  89. 
Left-Over,  88. 
Pink,  89. 

Boiled,  115. 

Boned,  Stuffed,  118. 

Boning,  114. 

Broiled,  119. 

Chartreuse  of  Rice  and,  85. 

Cooking,    Best    Methods 
of,  114. 

Forcemeat,  121. 


Fish,  Fried,  120. 

Left-Overs,  87. 

Pickled,  87. 

Preparation  of,  114. 

Rabbit,  118. 

Salad,  Jellied,  109. 

Scalloped,  84. 

Skinning,  114. 

Soup,  Cream  of,  79. 

Steamed,  116. 

Stew,  116. 

Stock,  115. 

Stuffing  for,  120. 

Timbales,  86. 
Floating  Island,  167. 
Forcemeat,  Fish,  121. 
Fowl    for    Stewing,  To   cut   up 

a,  142. 
Frappe,  187. 

Cafe,  192. 

French  Dressing,  100. 
Fricandelles,  85. 
Fritter  Batter,  91. 
Fritters,  Apple,  91 

Clam,  91. 

Corn,  152. 

Fruit,  91. 

Meat,  91. 

Oyster,  91. 

Parsnip,  156. 

Rice,  165. 

Tripe,  91. 

Vanity,  203. 
Frosting,  204. 

Boiled,  204. 
Chocolate,  204. 

Caramel,  205. 

Chocolate,  203. 

Coffee,  203. 

Orange,  204. 

White,  203. 
Frozen  Desserts,  186. 

Mint,  192. 

Pudding,  186. 


274 


Index. 


Fruit  Cake,  201. 
Light,  200. 
Chartreuse  of,  183. 
Custard,  166,  168. 
Filling  for  Cakes,  205. 
Foam,  174. 
Fritters,  91. 
Ice,  191. 

Macedoine  of,  183. 
Puffs,  176. 
Punch,  221. 
Souffle,  173. 
Sauce,  193. 
Soups,  81. 
Sponges,  185. 
Tapioca,  172. 
Fruits,  Dried,  7. 

Garnishes  for  Salads,  102. 
Gelatin  Puddings,  181. 
Gems,  Graham,  41. 

Oatmeal,  39. 
German  Cabbage,  150. 

Coffee  Bread,  32. 
Gingerbread,  Hard,  210. 

Soft  Molasses,  211. 
Gold  Cake,  201. 
Golden  Sauce,  193. 
Goose,  Roast,  144. 

Stuffing  for,  144. 
Gooseberries,  12. 
Graham  Drop  Cakes,  36. 

Gems,  41. 

Grape  Sherbet,  192. 
Grapes,  Spiced,  12. 
Grapefruit,  12. 
Gravy  for  Roast  Meats,  71. 
Greens,  152. 
Griddle  Cakes,  41. 

Raised,  33. 

Halibut,  Baked,  Stuffed,  117. 
alaPoulette,  119. 


Halibut  Turbans,  118. 
Ham,  Boiled,  138. 

Broiled,  139. 

Eggs  Baked  with,  48. 

Macaroni  with,  92. 

Mousse,  no. 

Omelet,  53. 
Hamburg  Steaks,  128. 
Hard  Sauce,  193. 
Hash,  83. 

Steak,  84. 

Vegetable,  84. 
Hasty  Pudding,  20. 
Heart,  Calf's,  137. 
Hermits,  210. 
Hollandaise  Sauce,  69. 
Hominy,  20. 

Cakes,  20. 

Horseradish  Sauce,  69. 
Hot  Water  Cake,  199. 
Hulled  Corn,  19. 

Ice-Cream,  186,  189. 

Croquettes,  192. 

from  Left-Overs,  192. 

Maple  Sauce  for,  191. 

Philadelphia,  189. 

Variations,  190. 
Ices,  Fresh  Fruit,  191. 

Macedoine,  191. 

Water,  187. 
Indian  Pudding,  Baked,  165. 

Jelly,  Cranberry,  Strained,  n, 

Lemon,  182. 

Omelet,  53. 

Orange,  183. 
Julienne  Soup,  76. 

Kisses,  199. 

Lady  Fingers,  198. 
Lamb,  Boiled  Leg  of,  132. 


Index. 


275 


Lamb,  Crown  Roast  of,  133. 

Shoulder  of,  134. 

Roast,  133. 
Leeks,  153. 
Left-Overs,  Fish,  87. 

Fish  Balls,  88. 

Ice-Cream  from,  192. 
Lemon  Jelly,  182. 

Pie,  180. 

Turnover  Filling,  180. 
Lemons,  12. 
Lentil  Soup,  78. 
Lentils,  153. 
Lettuce,  153. 

Soup,  Cream  of,  77. 

Stewed,  154. 
Limes,  12. 
Liver,  Beef's,  129. 

Calf's,  129. 

Lamb's,  130. 

Minced,  130. 
Lobster  Croquettes,  98. 

Plain,  123. 

Sauce,  67. 

to  Select  and  Open,  123. 

Stewed,  124, 
Luncheon,  57. 
Luncheons,  Emergency,  60. 

Macaroni,  91. 

Croquettes,  92. 

Soup,  76. 

with  Cheese,  92. 

with  Eggs,  92. 

with  Ham,  92. 

with  Oysters,  92. 

with  Rabbit  Sauce,  93. 

with  Tomato,  93. 
Macaroons,  202. 

Oatmeal,  202. 
Macedoine  of  Fruit,  183. 

Ice,  191. 

Omelet,  53. 

Salad,  106. 


Mackerel,  Salt,  120. 
Maitre  d'  Hotel  Butter,  68. 
Maize  Muffins,  40. 

Sauce,  67. 
Maple  Custard,  166. 

Sauce  for  Ice-Cream,  191. 
Marble  Cake,  200. 
Marlborough  Pie,  178. 
Mayonnaise  Dressing,  100. 

Tartare,  101. 
Meat  Cakes,  85. 

Chartreuse  of  Rice  and,  85. 

Dumplings,  91. 

Fritters,  91. 

Hash,  83. 

Jellied,  86. 

Loaf,  138. 

on  Toast,  Minced,  85. 

Scalloped,  84. 

Timbales,  50. 
Meats,  Gravy  for  Roast,  71. 

Mixed  Mustard  for  Cold,  70. 

Warming  Over,  General  Di- 
rections for,  83. 
Melons,  12. 
Meringues,  199. 
Milk  Toast,  44. 
Mince  Pie,  179. 

for  Summer,  180. 
Mint  Sauce,  70. 
Minute  Pudding,  164. 
Mocha  Cream  Filling,  206. 
Molasses  Cookies,  211. 

Gingerbread,  Soft,  an. 

Sauce,  194. 

Mousse,  186,  190. 

Coffee,  190. 

Ham,  no. 
Muffins,  35. 

Blueberry,  35. 

English,  30. 

Maize,  40. 

Mush,  31. 

Raised,  30. 


276 


Index. 


Muffins,  Rye,  35. 

Tea,  35. 
Mush  Balls,  19. 

Corn,  20. 

Fried,  20. 

Muffins,  31. 
Mushroom  Rolls,  154. 

Sauce,  67. 

Soup,  Cream  of,  77. 
Mushrooms,  Broiled,  154. 
Mustard,  Mixed,  for  Cold 

Meats,  70. 
Mutton,  Boiled  Leg  of,  132. 

Chops,  133. 
Breaded,  134. 
Stuffed,  134. 

Curry  of,  135. 

Saddle  of,  133. 

Shoulder  of,  134. 

Nesselrode  Pudding,  190. 
Noodle  Soup,  76. 
Noodles,  93. 
Nut  Cake,  200. 

Croquettes,  98. 

Salad,  106. 

Oatmeal  Biscuit,  29. 

Bread,  29. 

Gems,  39. 

Macaroons,  202. 
Okra,  Stewed,  155. 
Omelet,  52. 

Asparagus,  52. 

Bacon,  53. 

Bread,  53. 

Cauliflower,  52 

Celery,  52. 

Cheese,  53. 

Creamy,  53. 

Ham,  53. 

Jelly,  S3- 

Macedoine,  53. 

Oyster,  53. 


Omelet,  Parsley,  54. 

Puffy,  52. 

Souffle,  52. 

Spanish,  54. 

Tomato,  54. 

Variations,  52. 
Onion,  Eggs  Scrambled  with,  48. 

Salad,  Apple  and,  104. 

Soup,  77. 
Onions,  155. 

Scalloped,  155. 
Orange  Butter,  205. 

Cake,  201. 

Cups,  13. 

Frosting,  204. 

Jelly,  183. 

Pudding,  169. 

Wafers,  210. 
Oyster  Fritters,  91. 

Omelet,  53. 

Plant,  162. 

Salad,  106. 

Sauce,  67. 
Oysters,  Broiled,  121. 

Fried,  121. 

Macaroni  with,  92. 

Supreme,  121. 

Panada,  168. 
Parfait,  190. 
Parsley  Omelet,  54. 
Parsnip  Croquettes,  95. 

Fritters,  156. 
Parsnips,  155. 
Pastry,  Plain,  176. 

Puff,  176. 
Patties,  177. 

Peach  Bavarian  Cream,  184. 
Peaches,  13. 
Peanut  Cookies,  210. 

Puree,  80. 
Pears,  13. 

Pea  Soup,  Split,  78. 
Peas,  Green,  156. 


Index. 


277 


Peas,  Cream  of,  78. 
Stewed  Dry,  156. 
Timbales  of,  156. 
Peppers  Broiled  with  Steak,  157. 

Stuffed,  156. 
Pickle  Sauce,  69. 
Pie,  Apple,  177. 
Berry,  178. 
Lemon,  180. 
Marlborough,  178. 
Mince,  179. 

for  Summer,  180. 
Pumpkin,  179. 
Rhubarb,  181. 
Squash,  179. 
Pig,  Roast,  140. 
Pilau,  21. 

Pineapple  Sherbet,  191. 
Pineapples,  13. 
Plum  Pudding,  174. 
Plums,  14. 
Pop-overs,  40. 
Pork  Chops,  Broiled,  141. 

Crown  of,  141. 
Potato  Cakes,  159. 
Croquettes,  99. 
Crust,  159. 
Marbles,  160. 
Puff,  161. 
Rolls,  31. 
Roses,  159. 
Salad,  107. 
Souffle,  161. 
Soup,  Cream  of,  78. 
Potatoes,  158. 

au  Gratin,  161. 
Baked,  158. 
Broiled,  160. 
Browned  Sweet,  158. 
Delmonico,  161. 
French  Fried,  160. 
Hashed,  160. 
Lyonnaise,  161. 
Mashed,  159. 


Potatoes,  Smothered,  161. 

Sweet,  158. 
Pot  Roast,  126. 
Pound  Cake,  201. 
Prune  Loaf,  37. 

Puff,  173. 
Prunes,  14. 

Stuffed,  14. 
Pudding,  Andennatt  Rice,  165. 

Apple,  169. 
Dutch,  175. 
Steamed,  175. 

Apricot,  164. 

Baked  Indian,  165. 

Bread  and  Butter,  170. 

Cabinet,  171. 

Cereal  Fruit,  164.    -— 

Chocolate,  170. 

Corn,  152. 

Cottage,  175. 

Cream  Rice,  165. 

Frozen,  186. 

Hasty,  20. 

Minute,  164. 

Nesselrode,  190. 

Orange,  169.     «^.- 

Plum,  174. 

Rice,  Frozen,  190. 

Quaking,  184. 

Snow,  183. 

Spiced,  169. 

Steamed,  174. 

Tapioca,  172. 
Fruit,  172. 

Thanksgiving,  171. 

Yorkshire,  40. 
Puddings,  Gelatin,  181. 
Pudding  Sauces  (see  Sauces). 
Puff,  Codfish,  87. 

Pastry,  176: 

Prune,  173. 
Puffs,  Cheese,  213. 

Cream,  202. 

Fruit,  176. 


278 


Index. 


Pumpkin  Pie,  179. 
Punch,  Fruit,  221. 

Quaking  Pudding,  184. 
Quinces,  14. 

Rabbit,  Fish,  118. 

Radishes,  157. 

Raisins,  14. 

Raspberries,  14. 

Rhode  Island  Corn  Cakes,  41. 

Rhubarb,  15. 

Pie  with  One  Crust,  181. 
Ribbon  Cake,  200. 
Rice,  Boiled,  21. 

and  Meat  or  Fish,  Chartreuse 
of,  85. 

Croquettes,  22. 

Fritters,  165. 

Pudding,  Andermatt,  165. 
Cream,  165. 
Frozen,  190. 

Spanish,  21. 

Surprise,  22. 

Sweet,  22. 

Timbales,  ai. 

Turkish,  ai. 
Rolls,  30. 

Cheese,  33. 

Fried,  31. 

Potato,  31. 

Squash,  31. 

Surprise,  38. 

Swedish,  30. 
Rye  Cakes  in  Cream,  43. 

Muffins,  35. 

Salad,  Asparagus,  103. 

Apple,  Nut,  and  Celery,  103. 
Apple  and  Onion,  104. 
Banana,  104. 
Beet,  104. 
Cabbage,  104. 
Cauliflower,  105. 
Celeriac,  105. 


Salad,  Chaudfroid  of  Chicken,  109. 

Chicken,  105. 

Chicory,  105. 

Chiffonade,  105. 

Crab,  106. 

Egg  and  Cheese,  106. 

Ham  Mousse,  no. 

Jellied  Fish,  109. 

with  Jellied  Mayonnaise,  108. 

Macedoine,  106. 

Nut,  106. 

Oyster,  106. 

Potato,  107. 

Surprise,  no. 

Tomato,  107. 
Jelly,  109. 

Vegetable,  106. 

Waldorf,  104. 
Salad  Dressing,  Boiled,  101. 

Cream,  102. 
for  Fruit  Salads,  Cooked, 

IO2. 

French,  100. 

Mayonnaise,  100. 
Tartare,  101. 

Remoulade,  102. 
Salads,  100. 

Garnishes  for,  102. 
Salmon,  Boiled,  116. 

Loaf,  86. 

Soup,  Cream  of,  79. 
Salsify,  162. 
Salted  Almonds,  216. 
Sandwiches,  Cheese,  212. 
Sauce,  Allemand,  66. 

Apple,  8. 

Asparagus,  66. 

Baked  Apple,  9. 

Bearnaise,  70. 

Bechamel,  66. 

Bread,  68. 

Brown,  66. 
Butter,  68. 

Caper,  66. 


Index. 


279 


Sauce,  Celery,  66. 

Cream,  66. 

Cucumber,  69. 

Curry,  67. 

Drawn  Butter,  66. 

Dutch,  69. 

Egg,  67. 

Hollandaise,  69. 

Horseradish,  69. 

Lobster,  67. 

Maitre  d'  Hotel  Butter,  68. 

Maize,  67. 

Mint,  70. 

Mushroom,  67. 

Oyster,  67. 

Pickle,  69. 

Shrimp,  67. 

Soubise,  67. 

Spanish,  67. 

Tartare,  Mayonnaise,  101. 

Thick,  for  Croquettes  or 
Souffles,  65. 

Tomato,  68. 
Cream,  68. 

White,  65. 
Sauces,  Caramel,  194. 

Chocolate,  194. 

Creamy,  193. 

Fruit,  193. 

Golden,  193. 

Hard,  193. 

Liquid,  with  Variations,  194. 

Molasses,  194. 

Process  of  Mixing,  64. 

Pudding,  193. 

Sponge,  193. 
Sausages,  Surprise,  141. 
Scallops,  124. 

Curry  of,  124. 
Scalloped  Fish,  84. 

Meat,  84. 

School  Lunches,  62. 
Scones,  37. 
Shad,  Baked,  117. 


Shad,  Planked,  119. 
Sherbet,  Grape,  192. 

Pineapple,  191. 
Sherbets,  187. 
Shortcake,  36. 
Shrimp  Sauce,  67. 
Silver  Cake,  201. 
Sirup,  Apricot,  10. 
Smelts,  Stuffed,  119. 
Snow  Pudding,  183. 
Soubise  Sauce,  67. 
Souffles,  90. 

Fruit,  173. 
Soup,  Asparagus,  Cream  of,  77. 

Baked  Bean,  78. 

Black  Bean,  78. 

Bouillon,  74. 
Quick,  75. 

Carrots,  Cream  of,  77. 

Cauliflower,  Cream  of,  77. 

Celery,  Cream  of,  77. 

Cheese,  Cream  of,  79. 

Cherry,  82. 

Chestnuts,  Cream  of,  79. 

Chicken,  Cream  of,  79. 

Consomme,  74. 
Royale,  76. 

Corn,  Cream  of,  77. 

Cucumbers,  Cream  of,  77. 

Fish,  Cream  of,  79. 

Green  Peas,  Cream  of,  78. 

Hulled  Corn,  81. 

Indian  Corn,  Cream  of,  80. 

Julienne,  76. 

Lentil,  78. 

Lettuce,  Cream  of,  77. 

Macaroni,  76. 

Mock  Bisque,  78. 

Mushrooms,  Cream  of,  77. 

Noodle,  76. 

Onion,  77. 

Peanut  Puree,  80. 

Pea,  Split,  78. 

Potato,  Cream  of,  78. 


280 


Index. 


Soup,  Salmon,  Cream  of,  79. 

Spinach,  Cream  of,  77. 

Succotash,  81. 

Summer  Squash,  Cream  of, 
77- 

Swedish,  82. 

Tomato,  80. 
Cream  of,  78. 

Turnips,  Cream  of,  77. 

Vermicelli,  76. 

Watercress,  Cream  of,  77. 
Soups,  72. 

Brown  Stock,  74. 

Clear,  75. 

Cream,  76. 

Fruit,  81. 

Stock  from  Left-Overs,  73. 

Thickening    for   White 

Stock,  74. 
Spanish  Beans,  148. 

Omelet,  54. 

Rice,  21. 

Sauce,  67. 

Spinach  Soup,  Cream  of,  77. 
Spiced  Pudding,  169. 
Sponge,  Apricot,  184. 

Cake,  197. 

Cocoanut,  168. 

Drops,  198. 

Fruit,  185. 

Sauce,  193. 

Tapioca,  173. 
Squash  Pie,  179. 

Winter,  157. 
Squash,  Summer,  157. 
Cream  of,  77. 
Fried,  158. 
Stew,  Fish,  116. 
Stews,  Quick  Dumplings  for,  35. 

Raised  Dumplings  for,  33. 
Strawberries,  15. 
String  Beans,  149. 
Stuffing  for  Chicken,  141. 

Duck,  145. 


Stuffing  for  Fish,  120. 

Goose,  144. 

Turkey,  141. 
Succotash  Soup,  81. 
Summer  Squash,  Cream  of,  77. 
Sunrise  Cake,  201. 
Sunshine  Cake,  198. 
Surprise  Croquettes,  99. 

Rolls,  38. 

Sausages,  141. 
Swedish  Rolls,  30. 

Soup,  82. 

Timbale  Cases,  90. 
Sweetbreads,  138. 
Sweet  Potatoes,  158. 
Browned,  158. 

Tapioca,  171. 

Cream,  172. 

Fruit,  172. 

Pudding,  172. 

Sponge,  173. 

Tartare,  Mayonnaise,  101. 
Tarts,  177. 
Tea,  217. 

Russian,  218. 
Tea  Muffins,  35. 
Thickening  for  Soups,  65. 
Timbale  Cases,  Swedish,  90. 
Timbales,  Chicken,  85. 

Corn,  152. 

Egg,  50. 

Meat,  50. 

of  Peas,  156. 

Rice,  21. 
Toast,  43. 

Cheese,  212. 
Cream,  213. 

Continental,  44. 

Cream,  44. 

for  Garnishing,  43. 

Milk,  44. 

Minced  Meat  on,  85. 
Tomato,  Macaroni  with,  93. 


Index. 


281 


Tomato,  Omelet,  54. 

Salad,  107. 
Jelly,  109. 

Sauce,  68. 

Soup,  Cream  of,  78. 
Tomatoes,  162. 

Baked,  163. 

Broiled,  163. 

Deviled,  163. 

Scalloped,  162. 
Tongues,  Calf's,  137. 

Spiced,  137. 
Tripe,  130. 

in  Batter,  131. 

Broiled,  130. 

Fritters,  91. 

Lyonnaise,  131. 

a  la  Poulette,  132. 

Scalloped,  131. 

Stuffed,  132. 
Turkey,  Roast,  143. 

Stuffing  for,  141. 
Turkish  Rice,  21. 
Turnip  Soup,  Cream  of,  77. 
Turnips,  162. 
Tutti  Frutti,  15. 

Vanity  Fritters,  203. 


Veal,  135. 

Veal  Chops,  135. 

Croquettes,  98. 

Cutlets,  136. 

Salad  (see  Chicken),  105. 
Vegetable  Hash,  84. 

Salad,  106. 

Vegetables,  Directions  for  Cook- 
ing, 146. 
Vermicelli  Soup,  76. 

Wafers,  209. 

Orange,  210. 
Waldorf  Salad,  104. 
Water  Ices,  187. 
Watercress  Soup,  Cream  of,  77. 
Welsh  Rabbit,  214. 

Chafing-Dish,  213. 
Whipped  Cream,  185. 
White  Cake,  200. 

Frosting,  203. 

Sauce,  65. 

Yeast  Doughs,  23. 
Yorkshire  Pudding,  40. 

Zwieback,  32. 


O?   THE 

(   UNIVERSITY 
V  or 


IETURN    BIOSCIENCE  &  NATURAL  RESOURCES  LIBRARY 

fO  —^     2101  VALLEY  LIFE  SCIENCES  BLDG.     642-2531 


OAN  PERIOD  1 

2 

3 

t 

7  DAYS 

6 

ALL  BOOKS  MAY  BE  RECALLED  AFTER  7  DAYS 


DUE  AS  STAMPED  BELOW 


DUE 

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REC'D  BIOS 

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fl 

UNIVERSITY  OF  CALIFORNIA,  BERKELEY 

ORM  NO.  DDO,  50m,  1 1/94  BERKELEY,  CA  94720 


